2 whole eggs
1 cup extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon fresh lemon juice
1 teaspoon pink Himalayan salt
1 tablespoon dijon mustard
1 clove fresh garlic
Using a blender or a food processor, add in the eggs, vinegar, salt, garlic, and mustard. Begin to blend on high and drizzle in the lemon juice.
The **KEY** to making successful mayo is to very slowly add in the olive oil! I'm talking a few drops at a time!
Continue the speed on high and slowly drop in the olive oil... keep letting the blender or food processor run on high. You will see the mixture thickening and getting lighter in color. Continue until all olive oil is added in.
Store in a glass jar in the refrigerator up to 4 days.