Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
Add the dry mustard, salt, and 1/2 cup of the oil. Mix until well mixed – about 20 to 30 seconds. If you’re using a Blendtec, use the Speed 3 button for the entire process.
Start pouring the remaining 2 cups of oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
(OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapeños in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapeños.
Do NOT use extra virgin olive oil, the flavor is no good in mayo.
Add the jalapeños for a spicy dip. Don’t add if you’re just using this as mayo.
Nutrition Facts do not include the jalapeño peppers.