Homemade mayo?  You betcha.  Mine is olive oil based, sugar free and hasn’t been sitting on a grocery store shelf for 3 months.  

You’ll need:

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.