Combine all of the ingredients, in the order listed above, in a wide mouth mason jar.
Submerge the head of an immersion blender in the jar and begin to pulse the ingredients on the lowest setting. Do not move the head up and down, keep it still. When the mixture begins to emulsify, draw the head of the blender upwards slowly to begin to incorporate the oil that is separated on the top.
When the mayo had fully combined, place a lid on the jar and store it in the refrigerator for up to two weeks.
1. This recipes makes 2 cups.
2. It is important that you use a lighter oil like avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor.
3. This mayo keeps for 1-2 weeks in the fridge but of course it's always best fresh!