easy mayo
 

http://www.bbcgoodfood.com/technique/making-mayonnaise


easy enough for even me to try :)

Yep, immersion blender is the secret weapon!
http://forum.lowcarber.org/showthread.php?t=467232

How long will this last in the fridge?

at the top of this page I had some steps to making mayo with some wasabi for mustard. I had no trouble keeping the stuff around for 2 weeks. On this one I made it into salad dressing by adding a load of blue cheese to it...

http://downhaul.com/lowcarb/keto141-168/

Let me know if you need step by step. You can do it without a stick blender, just a whisk, at least that's the way I do it.

I have read one or two weeks before, but have kept it for three weeks with no problems. After that it started to separate a bit, but was still tasty, and I assume safe since I'm still here. :) I use the EverydayMaven recipe with avocado oil from Costco. http://www.everydaymaven.com/2014/h...ake-mayonnaise/ , made in a straight-sided jar with lid to store it too, only need to clean off the blender when done.

It's really important, if you use a stick blender that you do NOT move it from the base of the pot for at least 20 seconds.

I have personally used this recipe , three times now, and it has come out perfectly every single time.
One time, I even used one whole large hen's egg, and the egg yolk only, from a duck egg.
My mother - who is Italian, taught me most of everything I know about good ol' fashioned, natural home cooking - says it's the most remarkable thing she's ever seen!