2 Tablespoons white wine vinegar
1/2 teaspoon sea salt
dash white pepper
1 cup extra virgin olive oil or canola oil
If you have an emersion blender crack an egg into a pint size jar (I used an old almond butter jar), add the vinegar, salt and pepper. Measure out the oil. With the blender running in the jar with the egg etc slowly pour in the oil and watch the magic of mayo. If you have a food processor same thing add all but the oil, turn on and slowly add the oil. This will also work in a blender.
Because this is fresh mayonnaise keep refrigerated when not using (don’t leave it out on the counter while waiting to prep etc) and it will only keep for a week but since it is extra delicious it probably won’t last anyway!