Wash eggs, preferably locally produced and free range (organic store eggs ok in a pinch but do not use regular store eggs) in warm soapy water and dry well. 

Crack and place raw, washed egg and egg yolk in a food processor. Add dijon mustard, lemon juice, salt, and whey.  

Add dijon mustard, lemon juice, salt, and whey. Close the lid and pulse a few times to mix. 

Stream the oil of choice into the food processor via the small holes in the lid all the while pulsing the food processor to emulsify the oil with the other ingredients.

When all the oil has been emulsified, taste and add more lemon juice and sea salt if desired. Pulse once or twice to mix.

Use the mayo plain or add organic onion powder to taste to make a healthy ranch dressing!

The mayo will last about 4 days in the fridge and 2-4 weeks if raw whey is added as a probiotic preservative. The mayo becomes firmer over time in the refrigerator.