Beating mayo with a whip is an art that requires practice and perserverance. You can also use a food processor, and you still get light, creamy mayo. Use lemon juice, it gives it just the right bite and freshness. Two yolks and a cup and a half of plain salad oil (or a cup of salad oil and half a cup of olive oil). I use a 1/4 teaspoon of ground dry mustard to help start the emulsion. The trick really is to add the oil to the yolks drop by drop, running the food processor constantly, until it begins to hold. When the yolks lighten in color and gain a creamy texture, you can add oil in a steady stream. Add a little salt and pepper and you are ready to go. Blend it with pesto for sandwich wraps, puree some roasted red bell pepper and garlic and mix it with your mayo for a slice of foccacia bread, add more lemon juice and some coriander and cilantro for your nachos… Endless possibilities.