This mayo is made with healthy raw apple cider vinegar (so is Body Ecology Diet approved) and less olive oil than many recipes. It’s a great base for aiolis with herbs, spices and other fun flavorings. Pick a flavorful, high-quality olive oil for the best taste – I have a specialty olive oil (fabulous small-scale, organic Poggio la Noce from Italy) that I use for things like this instead of the regular (still organic, extra-virgin) olive oil I use for sautéing.
2 egg yolks (the fresher the better, and of course organic free-range)
2 tablespoons raw apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/2 cup extra-virgin, super tasty olive oil
Put first 4 ingredients in a blender and blend, drizzling olive oil in slowly. Leave blender on for several seconds after all the olive oil is in. Refrigerate for up to 2 weeks.