2 room temp egg yolks
1.5 cups olive/avocado/mild tasting oil
1 tbsp. apple cider vinegar
1 tbsp. lime or lemon juice
1 tsp. Dijon mustard
pinch of salt
pinch of sugar
Place ingredients into wide mouth mason jar, in this order.
Insert immersion blender all the way to the bottom and turn it on.
Hold it steady at the bottom of the jar for about 10 seconds, then gradually move it up towards the top as you see it begin to thicken/emulsify.
Store in fridge and use within 2 weeks.
Yields about 2 cups of mayo.