BLT

Last of the four buns, here with some kind of Irish cheddar.

The mayonnaise is 50% canola / 50% olive oil. The oil was heated and the eggs were warmed in hot water before they were whipped together.  Lemon juice, whole mustard, salt & pepper and egg yolks whipped in a jar that was held inside simmering water. So the already hot ingredients are brought together and heated further in a water bath  to 145℉ / 65℃ in order to cook the egg. The oil was drizzled painfully slowly to ensure it incorporated. Presently I prefer using the whip attachment to the immersion blender on slowest setting. The result is an aerated soft fluffy mixture that in a water bath with preheated ingredients that cooks to temperature pretty much as soon as the oil is finally added completely. Cooked, it can be stored for longer than if it were not cooked. That was two egg yolks, which isn't very much egg yolk for  1 cup of oil. One half  juicy lemon squished completely with one of those Mexican lemon smashers.  One tablespoon mustard, one tablespoon honey, S/P.