2 egg yolks
1 tsp mustard
1 tbsp apple cider vinegar
1 cup of walnut oil or avocado oil
sea salt for taste

Combine egg, mustard powder, salt and apple cider vinegar in a blender or in a bowl and use a hand mixer.  Give it a blend to mix all the ingredients   Slowly add the oil a little at a time continuously blending. SLOWLY is key especially for the first 1/4 cup of oil.  This is where the magic happens.  If you rush this, you’re mayo will not be that thick.  Keep it slow and steady.  When it starts to thicken then you can pick it up.   

Mayo stays good for about 10 to 14 days.

Takes about 5 minutes to make.