2cupsNeutral Flavored Oil*(grapeseed, safflower, avocado, or canola are best)
1teaspoonKosher Salt
Instructions
In a blender, blend the eggs, vinegar, and salt. Blend.
Simultaneously, while blending, VERY, very slowly drizzle in the oil in a thin stream. Once the oil is incorporated, blend for about 1 more minute until a white and thick consistency.
Notes
*Light olive oil can be used, but not extra virgin, as it can become bitter.Store in the refrigerator in an airtight container for up to 3 weeks.