Nothing better than making fresh mayonnaise at home. It stays good for a couple of weeks in the refrigerator.
Here is the recipe.
Eggs .... 2
Salt ...... 1/4 tsp
Mustard powder ... 1/2 tsp (I used 1 tsp mustard sauce)
White vinegar ...... 2 tbsps (I used apple cider)
Vegetable oil ....... 2 cups
Sugar .......... 1/4 tsp (optional)
In a food processor or blender combine all the ingredients except oil.
Blend on medium or low speed until everything is well blended.
Gradually drizzle the oil little by little until it is used up and the mayonnaise gets the required consistency.
Transfer into a clean sterilized jar with a lid and refrigerate. It can be stored for two weeks.
Yield - 2 cups
Recipe adapted from - HERE