In Eat Fat, Lose Fat by Mary Enig and Sally Fallon, there's a recipe for mayo that I really like. It doesn't have so much of the strong flavor of olive oil becuse it also uses coconut oil and sesame seed oil. I altered their recipe just a little bit to make it easier. Here's how I make it:
In blender container, put two whole eggs. Add 1 tsp. mustard (Dijon is good, but I use dry mustard). Add 1.5 Tbslp. lemon juice and about 1/2 tsp each of salt and black pepper. Put blender on low and make sure lid is on tight. In my blender, it has a little plug handle on top that you can remove so the top is still on but you have a hole to pour things in. While blender is whirring, slowly pour in 1/3 cup extra virgin olive oil, 1/3 cup warmed coconut oil, 2 Tblsp. sesame seed oil. As you add the oil, the mayo will begin thickening, but just keep adding. When you're done adding oil, if it's thick enough, you can stop, otherwise add a few more drops of oil (any of the 3) until it's thick enough.
I've made this several times, and the ratios above are to my own taste, but you might want to alter a little. It keeps at least 3 weeks in the fridge. It helps if the eggs are at room temperature when starting.