Double-yolk eggs = amazing mayannaise.
You will want to eat it straight from the jar, with a spoon.
This is basically Deborah Madison’s recipe from Vegetarian Cooking for Everyone, but less precise:
1 egg (double-yolked!!!!)
3/4 c. canola oil (or olive oil, but I find it too strong)
a big of Dijon mustard
salt
a dash of mild acid, like lemon juice [...]
