Makes about: 1 ¼ cups
2 egg yolks at room temperature
(from a trusted source or Davidsons pasteurized eggs)
3/4 cup to 1 cup olive oil (or mix equal amounts of other healthy oils such as coconut, avocado or grapeseed)
2 TBLS wine/apple cider vinegar or lemon juice.
1 tsp or less of raw honey is optional for a sweeter mayo
Variations: Try adding roasted garlic, different herbs, or other spices.
Directions: Use a mixing bowl or a food processor if you have one. I always do mine in a food processor.
Put the egg yolks and spice /herbs into a bowl w/ balloon whisk or food processor: mix till pale yellow
Slowly add the oil in a very thin stream to begin with, mixing continuously. The first 30 seconds of this is VERY important, just add it in tiny drops at first, then slowly increase the stream of oil.
As the mayonnaise begins to thicken, add the oil in a steady stream, still mixing the entire time.
When the oil is completely incorporated, whisk more rapidly for 30 seconds until the mayonnaise is thick and glossy. Add the vinegar or lemon juice maybe some salt. Taste and adjust the seasoning as necessary.