Eggs should be at room temp
Approx 2 cups
1 ts mustard
1 tbs apple cider vinegar
1/2 ts black paper, ground
1/2 ts pink salt, ground
1 ts honey or brown sugar
2 cups extra virgin olive oil
In a food processor, add all ingredients except the oil and blend for 10 seconds.
Then, Drizzle the 2 cups of olive oil through the chute. This should be a thin stream of oil and take you about 10 minutes.
When it's ready it will thicken up and look like mayo, adjust seasoning to taste.
Keeps for about 4-5 days in the fridge.
If you wont use it all, just halve the recipe.