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This video http://www.howcast.com/videos/180551-How-To-Make-Mayonnaise uses the recipe:

* 2 egg yolks
* 1 whole egg
* 1 tbsp lemon juice, freshly squeezed
* 1 tsp Dijon or yellow mustard
* 1 tsp salt
* 1tsp pepper
* 1 c olive oil, not extra virgin
* 1 c canola oil
* Food processor
* Herbs
* Spices
* Horseradish
* Onions
* Garlic
* Capers
* Extra lemon juice or cider vinegar

Warning: Homemade mayonnaise contains raw egg. Don't leave it at room temperature or you risk a salmonella infection.

Blend ingredients
Step 1: Blend ingredients
Put all the ingredients except the oil into a food processor and mix or whisk by hand until creamy.

Tip: Customize your mayo with fresh herbs, spices, horseradish, onions, garlic, capers, or anything else you'd like.

Add the oil
Step 2: Add the oil

Whisking continuously, or with the food processor running, begin incorporating oil, just a few drops or two at a time, waiting 30 seconds after the first couple of additions of oil, then pouring it in a very slow stream. As you get to the end of the oil, check the texture; you may not need to use all the oil.

Tip: If the mayo is too thick, thin it with a little lemon juice or cider vinegar.

Finish and chill
Step 3: Finish and chill
Taste the mayo and adjust the seasoning if you need to. Transfer to a covered container and refrigerate. The mayo will stay good for three to five days.

Fix it
Step 4: Fix it
If the mayonnaise begins to separate, which it often does while refrigerated, reconstitute it by putting an egg yolk in a bowl and slowly whisking the broken mayo into the new egg yolk, a little at a time.
*
Fact: Hellmann's mayonnaise began as a salad and sandwich dressing made by New York City deli owner Richard Hellmann's wife in 1905.

Best part, you can grow your own simply from planting the stem. Not a tree...a real pineapple. Note: it takes about 2-3 years....

http://www.howcast.com/videos/176423-How-To-Grow-Your-Own-Pineapple-At-Home