2 large egg yolks (discard whites or use for something else)
1 – 1/2 C oil (not olive oil too strong of a taste)
1-2 T lemon juice or vinegar
1/2 teas. salt
1 1/2 teas. mustard (unless you don’t want it)
place yolks, salt and mustard in a bowl and using an electric whisk beat until well mixed, then, VERY VERY SLOWLY drizzle oil while beating with the other hand (make sure your bowl is sturdy or put a damp towel underneath it to keep it from moving. Use as much of the oil as you need for the right consistency. Add the vinegar at the end. (I also added sugar and made it into sauce for potato salad. Wasn’t too bad.
I think you can buy pasturized eggs if you’re worried about that ( I didn’t look for them though)