Homemade Mayonnaise

Ingredients:

• 2 large free range chicken eggs or any available eggs (the freshest you can get)
• 1 teaspoons salt
• 1 teaspoons yellow mustard powder
• 1/4 cup white vinegar
• 2 cups vegetable oil (or slightly less)

Method:

1. Put first four ingredients in a food processor, blender or use a hand blender and buzz them for 30-40 seconds.
2. With the motor still running, slowly add the oil in a thin stream (like string).
3. When all the oil is combined, keep running the machine for another 10-20 seconds.
4. Refrigerate the mayonnaise. If your eggs are ultra-fresh, the mayonnaise can keep for two to three weeks.