Homemade mayonnaise can last up to 2 weeks in the fridge and be seasoned how you like. Add garlic, turmeric, white pepper, dill or any number of herbs. This is a base recipe to start with.
100 grams raw pasteurized egg
15 grams cider vinegar
4 grams fine pink or sea salt
9 grams mustard
432 grams olive oil (2 cups)
Blend eggs, vinegar, salt and mustard in a blender/food processor.
While the machine is running, slowly add oil, VERY SLOWLY!
Continue until all the oil has been added and the egg and oil have formed an emulsion or mayonnaise.
Taste for salt and adjust as needed.
Find it online: https://yourleanlife.com/2024/04/mayo/