1cupextra-virgin olive oil, may substitute with other unrefined cold-pressed oils
To finish the dressing:
¼cupketchup
2T.apple cider vinegar
½tspsmoked paprika
2T.prepared horseradish
generous dash Worcestershire sauce
1T.unrefined cane sugar
1T.minced parsley
½tspsea salt
2tsp.chopped pickles, dill or salt- your choice
1T.minced onion
Instructions
In the bowl of a food processor, combine the eggs, mustard, lemon juice, and salt. Keep the blades running to combine thoroughly.
Pour in the oil extremely slowly. Start with mere drops, then work up to pouring it in in a thin stream.You'll notice when the oil is fully emulsified, as the sound will change.
When the mayonnaise is finished, add in all remaining ingredients. Pulse several times to combine thoroughly. Store in the refrigerator for up to 1 week.
Notes
If you prefer not to make your own mayonnaise, simply substitute 1 1/2 cups of your favorite store-bought mayonnaise.