In a wide mouth pint mason jar:
2 yolks from pastured chicken eggs
1 T. raw vinegar or lemon juice
1 t. Dijon mustard
1/2 t. salt - unrefined
1/4 t. white pepper - optional
1/2 C. Extra Virgin Olive Oil
1/2 C. Expeller pressed Sesame oil
1 clove garlic sliced into 4 pieces
I actually use the markings on the jar to measure these ingredients into the jar so that there is no mess.
Put the stick blender down into the bottom of the jar and hold firmly while turning on the blender and slowly drawing it up to the top of the liquid. The mayonnaise is formed almost instantly. Push it up and down several times to make sure the garlic clove is blended. This recipe makes such a good flavored mayo with really quality oils that are not in danger of being rancid. I've kept this mayonnaise for weeks without any problems. You can store it in the same jar you made it in, thus the "no mess". All you have to wash is the blade part of the blender!