Ingredients (Serves 2 cups)
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2 eggs (organic & free-range is best)
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¾ teaspoon salt
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2 teaspoons mustard (Dijon works well)
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1 tablespoon apple cider vinegar
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1 ¾ cups olive oil (light works better than extra virgin)
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The juice of ¼ lemon
Method
We recommend a food processor for this one, you can use a hand whisk but it’ll feel like an upper body workout 🙂
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Combine all ingredients (except the olive oil) together in a food processor and blend slowly.
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Keep mixing and add the oil little-by-little until you get your desired mayonnaise consistency.
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That’s it, done. You can store this in the fridge for up to 2 weeks.
