This is the most complicated mayo recipe I have ever seen. 1cup oil, two yolks or one whole egg, two tablespoons lemon or lime juice, tablespoon of mustard, 1/4 tsp salt. Use immersion blender until thick. Done. Takes under two minutes. And it lasts as long as your eggs do.
Thank you for sharing this it could come in handy when in a pinch. I have a question for you Food Network, why only 4 days in the fridge! Could it not last longer w/the vinegar in it? Just curious.
Why did she use her hand to separate the yolk from the whites? Everyone knows you move the yolk back and forth between the broken shell halves to separate the two.