1In a blender, combine the lemon juice, egg, egg yolk, salt, and mustard and process on low speed for 15 seconds. With the blender running, add the canola oil, a few drops at a time, until the mixture begins to thicken. Then, add the remaining canola and the olive oil in a thin, steady stream and process continuously until the mixture becomes thick and opaque in color, 1–2 minutes. Transfer the mayonnaise to a small bowl, cover tightly, and refrigerate. Use within 4 days.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.