Step 1

Add all ingredients EXCEPT oils to a food processor (or blender) and blend until combined.

Step 2

With processor running, slowly drizzle oil into mix. It should take about 1 minute to pour all the oil into the egg mix.

Step 3

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil (with machine on) 1 Tbsp at a time until consistency is reached.

Step 4

Store in a glass container in the fridge for up to 3 months.

Step 5

Add all ingredients EXCEPT oils to a medium size bowl and blend until combined.

Step 6

While wisking, slowly drizzle oil into mix. It should take about 1 minute to see emulsification. Once you see the mixture starting to lighten, you can add the oil more quickly.

Step 7

Once oil has been added, check mayo for consistency. If it is too thin for your liking, add more oil 1 Tbsp at a time and whisk until consistency is reached.

Step 8

Store in a glass container in the fridge for up to 3 months.