Slow Food Boulder
www.slowfoodboulder.org

Chef Elizabeth Perreault's Mayo

Ingredients:
2 egg yolks
2 tsp. water
1 3/4 cup canola oil
1/4 cup extra virgin olive oil
1 - 2 tsp. dijon mustard
~ 1/2 tsp. sea salt
2 tsp. lemon juice
1/2 tsp. lime juice
White pepper, tarragon, basil and fresh thyme, all chopped and added to the finished mayo.
 It was probably a tablespoon all together.

Method:
1.  In a blender, mix yolks, mustard and water together until frothy and emulsified.  Add the lemon and lime juices and salt.  Mix until blended.
2.  Slowly, very slowly, pour the oils into the yolk mix while the blender is running.  Once about half the oil is in the mixture, you can pour a little faster.  Add all the oil.  It may end up being too thick so add some cold water to the mixture to thin it out.  Don't add too much at once.  
3.  Taste and adjust seasonings.  Refrigerate until needed.