3 large egg yolk
1 1/2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1/2 teaspoon salt plus more to taste
2 cup vegetable oil
1. In a blender, combine egg yolks, vinegar, mustard, lemon juice, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.
Homemade mayo is healthier, cheaper and MUCH tastier!!!