2 eggs 1/4 liter quality oil – avocado, grapeseeds, coconut, olive 1 tsp lemon juice 1/2 teaspoon crushed garlic Salt to taste
In a food processor with the spinning blade place the eggs, garlic and salt and process for a minute at high speed. While the processor is working add the oil in the slowest possible but continuous current, not in parts. Within a few minutes, the mixture should turn into mayonnaise. Taste and add vinegar and salt if necessary. Keeps for up to 2 weeks in the fridge in a sealed jar.