Use organic egg yolks to achieve a deeper color for your mayonnaise.
2 egg yolks (organic eggs produces a more golden tone to the mayonnaise)
1/2 cup vegetable oil
1/2 tsp salt
1 tsp lemon juice
Separate egg yolks and whites. You'll only need the yolks for the mayonnaise.
In a blender add egg yolks, lemon juice, salt, and sugar. Blend ingredients on low.
As blender is still going add a small drizzle of the vegetable oil. Allow the mixture to emulsify (thicken). Then add continue adding the oil a bit at a time allowing time for it to emulsify. If oil is added too fast, the ingredients will separate. So be patient.
If you don't have a blender, you can still whisk your own mayonnaise! It will take more muscle and 10-15 minutes of your time. Same process. Mix all ingredients except the oil. Then slowly add a little be of oil and whisk till mixture thickens and turns opaque. Continue the process slowly until all the oil content has been added.
Transfer to an air tight container. Keeps in fridge up to one week.
Note: It is not recommended for infants, pregnant women, elders and individuals with compromised immune systems to consume raw eggs. To avoid the risk of salmonella infection, use pasteurized eggs instead.