Homemade mayo? You betcha. Mine is olive oil based, sugar free and hasn’t been sitting on a grocery store shelf for 3 months.
3 egg yolks
2 Tablespoons warm water
2 Tablespoons vinegar (white or apple cider)
2 teaspoons mustard
4 cups of olive oil
2 Tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1. In a bowl, whisk the egg yolks, water, vinegar and mustard until they’re foamy.
2. Pour this mixture into a blender or food processor.
3. Turn it on medium speed and very slowly, begin pouring in the olive oil. This process should take about 5 minutes. Any faster and you could “break” the mayo and it will separate.
4. After you’ve added in the olive oil, add the lemon juice, salt and pepper.