How to Make Homemade Mayo

Two ways to make it - immersion blender or food processor. Also, pasteurizing will make it last for about a month in the fridge.

Ingredients

2 large egg yolks (or the whole egg)	3 tbsp water
1 tbsp lemon juice or any type of vinegar	1/2 tsp salt
1/2 tsp Dijon mustard	1/4 tsp sweetener
1 cup extra virgin olive oil

Instructions

1. Whisk egg yolks (whole eggs), water, and lemon juice until well blended.
2. To pasteurize, put in microwave for about 45 seconds, but stir it every 10 seconds. Check the temperature each time you stir - take it out when the temp is 160-165. No more or the eggs will start cooking.
3. When pasteurized, pour through a strainer into a mason jar or other tall glass.
4. Add salt, dijon, sweetener, and oil.
5. Use an immersion blender for several minutes until well blended.
6. If you don't have an immersion blender, use a food processor. However, do not add the oil yet.
7. Blend in food processor, then slowly (like drizzle it in) add the oil until well blended.