2 large Eggs, room temp
1/2 Olive Oil (Extra light is the least “Olive Oil Tasting,” also try Avocado Oil for a different flavor)
1 tsp Lemon juice
1 tsp raw, unfiltered Apple Cider Vinegar
Pinch Fine, Real Salt
Fresh Cracked Pepper
1/2 tsp dry mustard – optional
Place all ingredients in tall, skinny glass jar. It’s important it isn’t very wide. Your immersion blender shouldn’t have much room to move around side to side.
Let eggs settle to the bottom.
Use an immersion blender to combine. Set the immersion blender directly over the egg yolks, turn on and don’t move it until you see white folds begin to emerge. Usually about a minute.
Move just slightly to incorporate all the oil as the mayo forms from the bottom up. Do not move the immersion blender up and down quickly. Think – a slowly rising sun as the ingredients turn to mayo before your eyes!
Once it’s all mayo-looking, move the immersion blender quickly throughout to make sure you have all the oil and thicken it slightly.
Cover tightly and store in fridge.
Good for about a week or so.
Note: This can be made in a regular blender (or even with a whisk in a bowl – HOW MUCH DO YOU WANT YOUR MAYO), but it’s harder and you have to be careful pouring the oil into the other liquids. I’d recommend getting an immersion blender if you plan on making mayo often. It makes it so easy.