Homemade Mayo

I can't tell you the last time I bought mayo. This is so easy and so good.

Add to Mason jar:
2 cups olive oil (Regular or light; not EVOO)
1 tsp ground mustard
1 tsp salt
2 Tbsp white wine vinegar
1 Tbsp lemon juice
2 high quality, pastured eggs (pasteurized if you don't know the source)

Insert immersion (aka stick) blender all the way to the bottom. Blend without moving for 30 seconds. Slowly start pulling blender up and tilting jar to get oil incorporated. Total blending is only about 1 minute.

(Leave on the counter for 1 hour. The acid in the vinegar and lemon juice "cook" the eggs.) Refrigerate.