Mayonnaise

INGREDIENTS

2 whole free-range eggs
1 tablespoon of apple cider vinegar
3/4 of a teaspoon of salt
2 teaspoons of prepared mustard
2 cups of light olive oil

INSTRUCTIONS

Blend the eggs, vinegar, salt and mustard in a food processor. While your processor is running, slowly add oil. Emphasis on slowly! Continue until all of the oil has been added and the eggs and oil have blended well enough to form mayonnaise. Feel free to give it a taste at this point. You may like to add more salt.

Because this is home made mayonnaise, it doesn’t come with all the gross preservatives. This means that you should discard any that remains after two weeks.