Using a hand blender blend the egg, mustard, lemon juice, vinegar and salt until well mixed.

With the blender running, slowly add the canola oil. Start with a few drops at a time and continue blending. Consistency should be creamy and opaque like commercial mayonnaise. Slowly build up to a very thin stream of oil. Continue blending until all the oil is incorporated.

Store in the fridge and use within a week.