One of the mother sauces of French cuisine, mayonnaise is an emulsion that forms the foundation of many sauces. In fact, Caesar dressing is essentially a seasoned and dressed mayonnaise. The emulsion is a result of the lecithin found in the egg yolks that bind together both the water and fat molecules. For this sauce, it is best to use neutral tasting oil, like canola or vegetable oil. If you want to use olive oil, use only regular olive oil. Do not use extra virgin. This keeps it more versatile for different uses later on.
Place the egg yolks in a bowl and whisk until smooth. At the start, slowly pour the canola oil, approximately 1 tablespoon at a time while whisking. Do not add more oil until the previous amount has emulsified. After about 5 tablespoons, you can add the canola oil a bit faster while still mixing. Add salt and white wine vinegar/lemon juice to taste. Add Black Maple and whisk until smooth and even. Set aside and keep in the fridge.
Hint: If you added the oil too quickly and the emulsion starts to break, add 1 tbsp of warm water and whisk vigorously to reform the emulsion.