Easy Instant Mayonnaise
Makes about 2 cups
2 cups oil (canola, peanut, vegetable or olive)
2 large eggs
1 egg yolk
1 teaspoon lemon juice or white vinegar
1 teaspoon dry mustard
1 teaspoon salt
pinch of cayenne (optional)
1 tablespoon fresh heb (optional-fresh tarragon or basil leaves works great :))
Blend together using an immersion blender in a jar, blender, or food processor. Takes about 2 minutes maximum. Store in the fridge in a container with a tight lid. Keeps for about one week.