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 salt¾ 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.