Mayonnaise, Homemade

Gently wash the eggs in warm water to get anything off the shells and bring egg to room temperature.

Add egg, vinegar, lemon juice, salt and mustard into blender or food processor.

Turn it on add just a bit of oil at the time till about a quarter of a cup. It should be immusified. Then add the rest of the oil in a thin steady stream. It will thicken turn rich and creamy.

If it breaks don't worry add another egg or a tablespoon of yellow prepared mustard, even dijon mustard will work.

Add to jar. Store in refrigerator as long as you would your regular eggs.