A large Mason jar

Add in 2 large eggs ( room temp and farm fresh if possible)
2 tbsp spicy mustard
2 tsp lemon juice
2 cup vegetable oil
2 tbsp apple cider vinger
Salt to taste

Let all settle at the bottom for a minute.
Use an immersion blender right at the bottom over the yolks. Don’t move once you turn it on, until you see it emulsify and then move the blender side to side and then to the top and down again.