Place eggs, mustard, vinegar, and salt into your blender, and blend for about 10 seconds until creamy.
With the blender running, add the oil very slowly in a thin stream to start the emulsion process. The mayonnaise will begin to emulsify (get thick). Keep slowly adding the oil until it is the consistency you want. You may find that you will use a little less oil, depending on your personal taste.
As the mayonnaise begins to thicken, turn off the blender, and scrape down the sides and bottom of the blender by the blades. Turn back on, and slowly add additional oil, if needed.
Transfer the finished mayonnaise to a bowl. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week.
Makes approximately 2 to 2 1/4 cups.
* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs.
** For a basic mayonnaise, use an oil with a mild flavor that won't overpower the other ingredients. If you plan to refrigerate your mayonnaise, then choose a refined oil such as pur
Champagne Mayonnaise Recipe: https://whatscookingamerica.net/kitchenblenderreview/champagnemayonnaise.htm