Ingredients

• 2 Organic Pasture-Raised Egg Yolks (room temperature)
• 100g Organic Extra Virgin Olive Oil
• 1/2 tbsp Apple Cider Vinegar
• 1/2 tsp Redmond Real Salt
• Black Pepper to taste

Instructions

If you have a blender:

1. Prepare the ingredients – In a tall, narrow jar or measuring cup, add the egg yolk first, then pour in the oil. Add the apple cider vinegar and salt on top.
2. Blend & emulsify – Place the hand blender at the bottom of the jar, making sure the blade is in direct contact with the egg. Turn it on and hold it still for about 10–15 seconds until you see the mixture start to emulsify and thicken at the bottom.
3. Finish blending – Slowly move the blender upward while continuing to blend, incorporating all the oil until the mixture becomes thick and creamy. This should take about 30 seconds in total.
4. Taste & adjust – Taste your mayonnaise and adjust the seasoning if needed. For a tangier mayo, add a bit more apple cider vinegar; for a milder flavor, add a touch more oil.
5. Store – Transfer the mayonnaise to a clean, airtight container and refrigerate. It will keep fresh for up to 1-2 weeks.

If you do not have a blender:

1. Prepare the ingredients – In a medium mixing bowl, whisk the egg yolks until smooth.
2. Pre-emulsify a portion of the oil – Instead of adding all the oil at once, start by mixing a small portion of the oil (about 1 tsp) with just part of the egg yolk. This creates a separated liquid mixture, which acts as a base for emulsification.
3. Add oil gradually while whisking – Once the pre-emulsification is done, slowly drizzle in the remaining oil very gradually, whisking continuously. Adding the oil too quickly may cause separation, so be patient! Repeat this, adding 1 tsp of oil and mixing until half of the oil is blended in.
4. Add apple cider vinegar – Once half of the oil is incorporated and the mixture has started to thicken, whisk in the vinegar or lemon juice. This helps stabilize the emulsion.
5. Finish adding the oil – Continue drizzling in the remaining oil while whisking constantly until the mayonnaise reaches the desired thickness.
6. Adjust & store – Add salt and pepper (if using) and mix until they’re well incorporated. Taste and adjust the seasoning if needed. Transfer to an airtight container and store in the refrigerator for up to 1-2 weeks.

Tips & Notes:

• Use room-temperature ingredients – This helps with emulsification and prevents the mayo from separating.
• Make it garlic aioli by adding a minced garlic clove before blending.
• For a herbed mayo, mix in finely chopped fresh herbs like parsley, dill, or chives after blending.
• Need a thinner consistency? Stir in a teaspoon of water until you reach the desired thickness.

Storage:

Store in an airtight container and refrigerate for up to 1 week.