Place egg yolks, mustard, lemon juice and a good pinch of salt into a bowl, preferably one with a narrow base (a narrow-based bowl will help your mayonnaise to emulsify more readily, as all the ingredients occupy a smaller surface area). Using a hand whisk, beat ingredients until well blended.
Start adding combined oils to egg yolks, a few drops at a time, whisking well after each addition. Once mixture starts to thicken, you can start slowly pouring in the oil in a thin, steady stream, whisking continuously (this step is always a little easier with a second pair of hands; one pours while the other whisks). 
When all the oil has been added, check the taste and consistency of mayonnaise. Add more lemon juice for extra sharpness and season to taste with salt and pepper. If you prefer a thinner consistency, whisk in 1-2 tbs boiling water. Store mayonnaise in an airtight container in the fridge for up to 1 week.
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