• 2 pastured egg yolks
  • 1 tsp. prepared mustard
  • 1 tsp. white wine vinegar
  • 1/4 tsp. sea salt
  • 2-3 tbsp. parsley, chopped
  • 3/4 cup vegetable oil (safflower, olive)

Eggs and oil must be at room temperature.  In a mixing bowl, whisk eggs, mustard, vinegar, sea salt and parsley. Slowly add vegetable oil a little bit at a time, and continue whisking. Continue until all the oil is gone and the mayo is thick and creamy.  Store in a jar – can keep in the fridge for 4-6 days.