The Nourishing Gourmet. I've tweaked it a bit for our tastes (as written below). My SIL, Mary, also has a great version on her blog for something closer to Miracle Whip if you prefer that. I'll have to try hers sometime, as Kevin likes Miracle Whip... but he also always liked Hellman's which was always my favorite. So I usually just make plain mayo. It really does taste very much like Hellman's.
You'll notice that this mayo is quite yellow. This is because I use farm-fresh, pastured eggs. These are the most nutritious eggs... with very orange yolks. The contrast between pastured and conventional yolks is amazing. You'll also see that the yolks remain raw in this recipe. Please don't make this recipe with eggs you don't trust. If you are using farm-fresh, pastured eggs from a farmer you know uses sustainable practices... you are most likely safe. That's who I'd trust, at least. :)
4 egg yolks
1/2 teaspoon mustard
1 Tablespoon lemon juice
1-2 teaspoons apple cider vinegar or white wine vinegar (we do prefer ACV, though)
1 teaspoon celtic sea salt
3/4-1 cup oil - I usually use all olive oil, but sometimes will add in some grapeseed oil
Combine everything EXCEPT the oil. I use a quart sized wide-mouth mason jar. You just want something that fits your immersion blender. Mix with a stick blender until creamy.
While blending, add the oil in small increments and mix until it’s homogenized. Make sure you lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up.