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Mayonnaise
2 large egg yolks
2 c peanut oil
1/4 tsp dry mustard
Salt to taste
Pepper to taste
1 tbs lemon juice

Beat egg yolks and dry mustard together in a bowl about 30 seconds. Pour the mixture into a blender, or use a hand mixer in a suitable bowl. While mixing, very gradually add a little bit of the oil at a time, allowing the oil to incorporate. Add the oil very slowly or you will break the emulsion. If the mixture gets too thick, add a few drops of water until it is the proper consistency. Add the lemon juice, salt and pepper, and use as desired.
If the emulsion breaks (that is the oil begins to separate), simply stop the process, take a new bowl and restart with a new yolk and mustard mix. Add the broken emulsion gradually to the new yolk until it is throughly blended in and finish slowly adding the remaining oil to complete the process. If you use a blender, make sure you stop and scrape the mixture back down occasionally to thoroughly mix it.