This is so super simple and the mayonnaise is so good. Please make sure that you use farm fresh eggs from a reliable source.
Here is all you do:
In a blender break 1 whole egg into the container, add 2 egg yolks, and process for 30 to 45 seconds, or until thick and lemon colored. With the machine running, add 1 tablespoon lemon juice, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, and several grinds of white pepper (it is okay to use regular black pepper you will see the flakes if you do). Still with the machine running, and by very small dribbles at first, start adding up to 2 cups of olive oil (if you use extra virgin olive oil the mayo will have a distinct flavor) or vegetable oil. After about 1/2 cup has gone in, add the oil a little faster until you have thick mayonnaise. Refrigerate in a covered container.
I used this mayonnaise for the Salmon Cooked on a Himalayan Sea Salt Plank.