Best Ever Homemade Mayonnaise

Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.

• Ready In: 5 mins
• Serves: 32
• Yields: 2 cups

Ingredients

• 2  large  free-range eggs (the freshest you can get)
• 2  teaspoons salt
• 2  teaspoons dry mustard (Keen's)
• 1⁄4 cup white vinegar
• 2  cups  vegetable oil (or slightly less)

Directions

1. Put first four ingredients in a food processor or 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 incorporated, 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.