How to Make Homemade Mayonnaise

  Have you ever made your own homemade mayonnaise? It's SO good! And it's not as difficult as you might think. It's actually quite easy, especially if you have a food processor. Also I think homemade mayonnaise is much better for you, since you don't have all the artificial stuff that is in purchased mayonnaise (at least, that's what I once read in an article). Anyway, it only takes a minute to make and it uses just regular ingredients that you probably already have on hand. Simple! Btw, Yes, you can do it by hand with a whisk, but that's just FAR too much work, in my opinion.
  So here you go. I explain everything in the video, but here's the recipe anyway. Thanx again to Kelsie for being my special guest, and also big thanx to AJ for being the videographer! And remember, like I always say, it's better when YOU make it!!

1 tsp salt
1 tsp sugar
1 tsp brown mustard
2 whole eggs, room temp
2 tbs vinegar
2 cups oil

  Place all ingredients except the oil in a food processor. Turn the processor on, and then VERY slowly drizzle the oil into the egg mixture, just a few drops at a time. After you've drizzled about 1/4 cup of oil, you can pour it in a slow steady stream. When all the oil is incorporated, it's finished! Store in the fridge in an airtight container.

Tips:
 -For a little variation, add some garlic or horseradish before you add the oil Yum!
-Instead of regular white vinegar, I've tried it with lemon juice, cider vinegar, red wine vinegar. My favorite was the regular white vinegar.
 -Instead of brown mustard, sometimes I like to use Dijon mustard. Either one works!
 -If you're counting carbs, you can use Splenda or simply omit the sugar altogether. On the flip side, if you like a sweeter mayonnaise (more like Miracle Whip), you can add a little more sugar to taste.
 -If you're concerned about eating raw eggs, you can absolutely use pasteurized eggs such as Egg Beaters. It turns out exactly the same and you can't even tell the difference. Just use 1/4 cup per egg.
 -I was asked how long it lasts in the fridge, and quite frankly, I have no idea. It's always gone in no time, and then I have to make a new batch!