2 egg yolks, room temperature
1 teaspoon of allergen-free dijon style mustard, Annie’s is a good brand ( or make your own!)
1 ½ tablespoons lemon juice
¾ – 1 cup extra Virgin Olive oil or sunflower oil for a milder taste, or a combination.
Pinch of sea salt.
Blend all ingredients in a blender, or food processor, except the oil. The oil must be added one drop at a time. Some food processors have an attachment that lets you do this. It should thicken up if you add the oil slowly. Some people say that using the freshest oil possible helps a lot.
Another option is to use a handheld blender, the tall kind with a blade at the bottom, that makes smoothies, not the kind you use to beat cakes. Place all of the ingredients in a tall container, except the oil. Pour the oil on top of the ingredients so it is floating on top. Gently put your blender in the layer of ingredients that are under the oil. Start mixing slowly, and as the ingredients blend together start raising your mixer to include the oil. If you work slowly, this will take half the time of the one drop ata time method.
This may seem like a lot of work for mayonnaise, but there is nothing so satisfying as knowing your family is eating only clean healthy food. Good luck!