Make Mayonnaise

I love Mayonnaise...It's one of my favorite condiments. But for a long time I avoided it, or made sure to buy the light versions because I thought all fats where bad. Now I know that healthy fats, even those found in mayo must be part of a healthy diet. The problem is that most mayonnaise and salad dressings on the market are made with soybean, corn, vegetable, or canola oil.  None of these are great for our health and may actually lead to an increased risk for heart disease, dementia, and cancer. While there are brands on the market that use better quality oils such as the Primal Kitchen and Sir Kensington, which use avocado oil, these can get pretty pricy for the amount that you get. Typically about $10 per jar. So your next option is to make it yourself which brings the cost down to $3-4 per batch. If you are concerned about using raw eggs make sure to use PASTEURIZED eggs which are different from pasture raised eggs. As for what to make your mayo in, I have been using my vita-mix. I know many people who make theirs in a wide mouth mason jar using a stick blender. This seems like the easiest option but I don't own a stick blender (yet). 
After trying out various recipes I think I've come up with my favorite ratios which are reminiscent of miracle whip.
Ingredients
1 whole egg (room temp)
1 tsp prepared dijon or yellow mustard
2  Tbs apple cider vinegar or red wine vinegar or lemon juice (or combination of them)
1/4 tsp salt
1/8 tsp or several grinds of fresh black pepper 
1-3tsp swerve/erythritol/sugar (optional)
1 cup oil (unrefined sunflower oil, avocado oil, light olive oil)

1. Place first 7 ingredients into your blender or jar.  Begin mixing on low speed. (1-2 on a vita-mix)
2. Slowly, slowly, slowly....Drizzle in your oil.  I typically increase the speed to 2. Scrape down the sides and lid as needed.
3. Once all the oil is incorporated, transfer mayo to a clean jar if you used a blender. Put a lid on it and keep it in the fridge for about 2-3 weeks.

The mayo may seem thin when it is first made, but it will thicken up once it's refrigerated.
What to use your new mayonnaise on or in? How about some Tuna Salad, Turkey/Chicken Salad, or 1000 Island Slaw!