Homemade Mayo

Ingredients

• 2 Large egg yolks
• 1 tbsp. Mustard
• 1¼ cup Vegetable, canola or avocado oil
• Salt and pepper to taste

Directions

Mix

1. In base of Supersonic Chopper Tall, fitted with paddle attachment, combine egg yolks and mustard and pull cord to process until smooth.

Emulsify

1. Insert funnel into opening and slowly pour the oil while pulling the cord. Continue to add oil and pull cord until most of the oil is incorporated and mixture is thick.
2. Season to taste and store in fridge for 3-5 days.