Ingredients:

• 2 fertile or organic free-range egg yolks
• 2 tablespoons raw, organic apple cider vinegar
• 1 tablespoon lemon juice, freshly squeezed
• ½ teaspoon mustard
• 1/8 teaspoon cayenne pepper
• 2 teaspoons Celtic Sea Salt, or to taste
• 1 cup organic, unfiltered olive oil

Directions:

1. Combine egg yolks, vinegar, lemon juice, mustard, cayenne pepper, sea salt, and ¼ cup olive oil in a blender. Blend for 30 to 45 seconds.
2. With blender running low, drizzle remaining oil in a thin stream until mixture is thick. Scrape into a glass jar with a screw top, and it will keep safely in your refrigerator 7 to 14 days.

Additional options can include: garlic powder, a dash of white pepper, ¼ teaspoon mustard powder, and herbs (chervil, tarragon, dill, oregano, basil, cumin, coriander, curry, paprika). Cayenne pepper and/or lime juice gives the mayonnaise a nice flavor for toppings or for mixing into salads. Mayonnaise can be sweetened with a few drops of  Stevia liquid concentrate . Instead of vinegar, try 2 teaspoons finely grated lemon peel, 2 teaspoons fresh lemon juice, and 1 teaspoon fresh mustard.