Homemade Mayo

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Homemade Mayo

2-4 egg yolks (I use farm fresh eggs from my local farmer)

½ tsp. mustard

1-2 Tbsp. lemon juice (of course fresh is optimal)

1 tsp. balsamic vinegar

2 tsp. white wine vinegar

1 tsp. celtic sea salt

¾ c. oil

1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into.
2. Mix with a stick blender until creamy.
3. While blending, add the oil in small increments and mix until it’s homogenized. My daughter holds the container in place while I pour oil with one hand and with the other I lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up. That’s it! This mayonnaise lasts about 2 weeks in the refrigerator.