Ingredients:
2 eggs ( room temperature)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 1/4 cups vegetable oil
Directions:
Combine eggs, juice and salt in a blender at high speed for 1 minute.
Slowly add 1 tsp oil while blender is set on medium.
Contunue adding the rest of the oil until mayo is emulsified Store in the fridge in a glass jar for up to three days.
Servings: 8
Time preparation: 2 min.
Time total: 7 min.