Mediterranean Mayonnaise - cooking recipe

Ingredients

3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt
1/2 cup canola oil
1 1/4 cups canola oil
1/4 cup extra virgin olive oil
2 tablespoons hot water
2 teaspoons lemon juice
1 teaspoon salt
finely chopped rosemary (or basil)

Preparation

Beat egg yolks on medium speed until slightly thickened.
Add lemon juice, mustard, salt; beat one minute.
Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will \"break\" ie., separate).
SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
Fold in water, lemon juice and salt.
Fold in rosemary or basil.
Serve at room temp; refrigerate leftovers for up to a week.
REPAIR TRICK: If the mayo does \"break\" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.