Friend of Julie: Homemade Mayonnaise

This recipe and photo comes to us from key-friends Andrea and Emily. Use this homemade mayo the same way you use jarred mayo. Andrea kicked things up a bit by adding garlic and grey poupon and dill to add a little more flavor to her egg salad.
Important Tip: about 1.5 hours before you're going to make this mayo, set out your eggs, lemon, and mustard, so they are reach room temperature when you begin to make this recipe.

Ingredients

• 2 whole pastured eggs
• 1 tbsp. apple cider vinegar
• 3/4 tsp. salt
• 2 tsp. prepared mustard
• 2 cups light olive oil (not a vegetable blend)

Directions

1. Blend eggs, vinegar, salt, and mustard in a food processor or an immersion blender
2. While machine is running, VERY SLOWLY add oil.
3. Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. 
4. Taste for salt and adjust if needed.
5. Store in refrigerator for up to 2 weeks.

Original recipe source: Homemade Mayonnaise