Homemade Mayo (corn-free, df, gf, sf)

We recently had C retested for allergies.
It had been about 10 years since he'd had one
and we wanted to see if there were any changes.
Turns out, a new allergy popped up-corn.
Ugh.

Do you know that corn is pervasive in most store bought items?
Another culinary challenge is not what I needed,
but thankfully, there were options available.

The perfect addition to any sandwich or salad dressing.

Since the brand of mayo we usually use is made with distilled vinegar,
we called the company to find out if it was corn-based.
It was.

That meant that I needed to find an alternative.
This recipe is made using apple cider vinegar
and so is safe for corn-free diets.
And since it was revealed that he was no longer sensitive to apples, it was the perfect choice.
The bonus is that it tastes so much better than store bought.
Enjoy!

Homemade Corn-Free Mayo
(Cooking God's Way)

1 egg yolk 
1 whole egg
2 T apple cider vinegar
1 T lemon juice
1 1/2 t sea salt
1-2 t honey or maple syrup
pinch paprika
pinch garlic powder
1 1/2 C extra virgin olive oil 

Add yolk, whole egg, (both room temperature) lemon juice, 
ACV, salt, spices and honey to food processor.
Pulse a few times to incorporate.
Turn on processor and begin adding oil in a small stream
while machine is running in order to create an emulsion.
Once you see the ingredients melding together,
(the processor actually makes a different sound),
continue adding oil until all is incorporated.
Taste and adjust seasonings as desired.
Transfer to a glass jar and store in refrigerator up to 1 week.