Homemade Mayonnaise

• 2 organic free range eggs
• 2 tablespoons organic apple cider vinegar (or regular apple cider vinegar in a pinch)
• 12 teaspoon mustard powder
• 12 teaspoon sea salt (or whatever salt is your preference)
• 2 cups extra virgin olive oil

1. In a food processor, blend eggs, apple cider vinegar, mustard and salt.
2. Pulse to combine.
3. With food processor still going, slowly drizzle the oil into the egg mixture.
4. You will need to do this very slowly, make sure that only a very thin stream of oil is going inches If you're doing it right, You will probably have to set the measuring cup down at least once because your arm will get tired.
5. Continue to run the food processor until the mayonnaise thickens.
6. If your mayonnaise isn't thick enough, add a little more oil and process it longer.
7. Spoon the mayonnaise into a canning jar, secure the lid and store in the fridge for up to two weeks.

range eggs, apple cider vinegar, mustard powder, salt, extra virgin olive oil

Taken from www.food.com/recipe/homemade-mayonnaise-522654 (may not work)