In the food processor briefly blend the eggs, vinegar, lemon, garlic, sugar and mustard.

With the blade running slowly add the canola oil in a slow stream until it has all emulsified.

Check the taste and add the salt and pepper and any other seasoning you may like.

If it is very thick add a tablespoon or 2 of warm water to thin it down.

Store in a sterilised jar in the fridge until you need it.

Bear in mind that you are using fresh eggs so the life span will be shorter than store-bought mayonnaise which is filled with preservatives. I found it easier to make this quantity vs a half batch, so needed to give some of it away as a gift.