Mayonnaise from Scratch
2 egg yolks
1/4 cup of red wine vinegar
1 Tablespoon of Dijon mustard
1 1/2 cups of Vegetable oil (peanut oil could also be used)
Put egg yolks, red wine vinegar, and Dijon mustard in food processor.
Turn on low and then slowly drip a drop at a time the oil in while blending until it takes on the consistency of mayo. Then slowly add a stream of the oil while blending until it all is incorporated.
Transfer to mason jar and refrigerate immediately (as this contains raw eggs).
The time that the mayo will last depends on the freshness of your eggs. For standard store bought eggs, at least a week - two weeks. Farm fresh eggs may allow it to last longer.