Creative Household Co.

This recipe uses Dijon mustard and doesn't include sugar, which is common for mayos outside of North America.

It's just way better, taste and health-wise, than the manufactured stuff. You'll honestly wonder what they're putting in the jarred stuff.

Ingredients:

1 extra large egg
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
1 tsp. freshly squeezed lemon juice
1/4 tsp. sea salt
1 cup neutral oil (canola, sunflower, not olive)

Directions:

1. Add the egg, mustard, white wine vinegar, lemon juice, and sea salt in a food processor. Give it a quick pulse.

2. Start running the food processor on a high speed and pour the oil in the drop spout at a steady stream.

3. Once all of the oil has drained out, continue running the processor for about 10 more seconds.

This will keep for at least two days. We're testing how long it will last- some people say homemade mayo will last two weeks generally.