Mayonnaise, Aka Hellmann's!

Directions

1. 1
   Mix the water, salt, sugar vinegar and lemon juice in a small bowl until the sugar and salt are dissolved.
2. 2
   Whisk the 2 egg yolks well (20 seconds or so, or about 10 seconds with an electric whisk -- which I highly recommend for this)** Update - DO NOT USE A BLENDER - it absolutely will not work.
3. 3
   Add about half of the liquid mixture to the eggs and whisk again (about the same amount of time).
4. 4
   Now start adding the oil, slowly, while whisking constantly.
5. 5
   Drop by drop is not necessary but don't pour it in a few teaspoons at the time either!
6. 6
   Keep going until you've put in about 1 cup of oil.
7. 7
   Now add the remaining half of the liquid mixture and whisk well for about 30 seconds.
8. 8
   Back to the oil.you can add it faster now, whisking constantly - add it all in and then whisk an additional 30 seconds.
9. 9
   Put it in a clean container and leave it out at room temperature for about 8 hours so that the vinegar and lemon juice can kill any bacteria that might be in the egg yolks.
10. 10
    Refrigerate -- keeps for at least 2 weeks.