Mayonnaise, Not Miracle Whip

• 2 eggs
• 1 tablespoon lemon juice (from the little lemon squeeze bottle)
• 1 tablespoon white distilled vinegar
• 14 teaspoon salt
• 2 cups vegetable oil (scant 2 cups)

1. Place eggs, lemon juice, vinegar and salt in the bowl of a food processor.
2. Turn on and remove pour tube guard.
3. Add vegetable oil through the pour tube SLOWLY, in a very SLOW, steady, thin stream.
4. If you pour too quickly, your mayonnaise will break and I've yet to find a way to recover it.
5. Continue processing for several seconds after you've finished adding the oil to make sure it's fully incorporated.
6. This will completely fill a 1 pint (2 cup) canning jar, with just a little left over.
7. I put that in a 1/2 cup covered container and use that first for sandwiches, etc.

eggs, lemon juice, white distilled vinegar, salt, vegetable oil

Taken from www.food.com/recipe/mayonnaise-not-miracle-whip-481169 (may not work)