1cupextra light olive oilor canola oil (see nutrition label below)
1tspMustard Seed yellow ground
1tbspdistilled white vinegar
1tbspapple cider vinegar
1tspGround Chipotle Chile Spice IslandsOmit for plain mayonnaise
1/4tspPepper Red Or CayenneOmit for plain mayonnaise
Place all ingredients in order listed in a narrow jar or beaker just wide enough to fit your stick blender.
Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to the typical off-white.
Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated and the mayo is thick and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
Store in a sealed container in the refrigerator for up to two weeks or the expiration date on the eggs.
Mark egg expiration date on jar with grease pencil, marker or in some other fashion