1 teaspoon Dry Mustard
1/2 teaspoon Salt
1 teaspoon Sugar
1 tablespoons Vinegar or Lemon Juice (I used champagne vinegar)
1/4 cup Olive Oil
1 scant cup Canola Oil
Add the egg, mustard, salt, sugar, and vinegar to the bowl of a food processor or blender. Process until completely mixed. As the blade spins, slowly stream in the oils. Once the oils have been added, continue to process for about 30 more seconds. Scoop the mayo into a bowl or jar, cover, and store in the fridge.
*As Jen notes in her post, you can flavor your mayo with different herbs or infused oils. I think next time I may just use some of my basil or rosemary to give it some extra flavor.