Regular Mayonaise

Ingredients
1cup light olive oil
2 tsp of dijon mustard
1/4 tsp garlic granules
1/4 tsp keenes
2 tsp apple cider vinegar OR lemon juice
1 tsp pickle juice
a 1/4 tap salt
1 room temp egg yolk
Eggless Mayonaise�½ cup light, mild oil that you like , I use extra-light olive oil or avocado oil
�¼ cup milk or cream of your choice��pinch of salt and pepper, to taste… pinch of garlic powder��1 teaspoon of apple cider vinegar , to taste��2 teaspoon of dijon mustard , honey dijon will work
Add the oil, milk, salt and pepper, apple cider vinegar, and mustard to a wide jar or tall bowl. �
Using an immersion blender (hand blender), blend the mixture until it starts to emulsify. Begin the process with the blender touching the bottom of the jar or bowl, and after the mayo starts to form, then move the blender around. The full time to blend and emulsify the mayo should take about 1 minute.�
Store the mayo in a jar and pop it in the fridge! Enjoy! Homemade mayo can last in a tightly sealed jar in the fridge for up to 10 days.�
Notes
Feel free to use any oil you enjoy. I personally rotate between LIGHT avocado or olive oil. Olive oil will have a much stronger taste depending on the type so I like LIGHT olive or avocado oil as the mayo will taste exactly like the oil you use.
Lemon juice/apple cider vinegar are all to taste and options but make sure it’s not added directly into the milk as you don’t want it to curdle from the acidity.
Once the mayo is done you can add flavorings, such as finely chopped fresh chives, or anything you like to make it fun!
If the mayo curdles, you can blend it again until smooth.