Whole-egg mayonnaise with distilled vinegar

Crack the two whole eggs straight into a mason jar.

Add distilled vinegar, a good amount, for acidity, and a good amount of salt.

Add a little ice instead of cold water, to keep the mayonnaise firm so it does not break in a warm kitchen.

Emulsify: whisk as fast as possible with a wet towel under the bowl, or use a blender, adding the oil slowly at first.

Once the base has formed, add the oil faster and faster.

Push down the oil that settles on top and keep mixing as you add the last of it.

It should not drip; it sets up more in the fridge. Keeps three to four weeks, maybe a month, in the fridge if kept clean.