Basically, into the narrow jug you get with a stick blender, break 1 egg, 1-2 tbsp ACV, lemon juice or any vinegar really, a tsp dijon mustard, salt and pepper. Then carefully pour 1 cup of oil on so it floats! (Personally I use light olive oil, it’s not necessarily the healthiest but I find EVOO bitter, and avocado oil too expensive!)
Then carefully put your stick blender in so it “cups” the egg yolk. Put on full power and it will start to pull the oil through to emulsify. Slowly lift the blending stick and by the time you get to the top! Magic, 2 minute mayo!
There are some YouTube videos of this method online.
Otherwise I just shake a mixture of EVOO, ACV mustard, salt and pepper and a few flakes of herb, or chilli in a little jar. Enjoy!