Place the eggs, salt and vinegar in a blender container. Cover, and blend on High for 30 seconds.
With the blender running, remove the center of the lid. Very slowly (this should take about 1½-2 minutes), drizzle the oil in a steady stream into the opening until the sauce forms an emulsion and thickens.
Remove the mayonnaise from the blender. Keep refrigerated.
Notes
Cook’s Note: Mayonnaise can be made in a food processor, but it will be thinner than commercial mayonnaise. However, it will thicken somewhat when refrigerated.
Recipe by Recipes for Repair at https://recipesforrepair.com/homemade-mayonnaise/