Making your own mayonnaise from fresh local eggs could not be easier, and no mystery ingredients or plastic packaging. Start with a room temperature egg. An immersion blender is the simplest way to go here, but you can emulsify by hand with a whisk (lots of exercise), or use a food processer if you have one with a small bowl. For the immersion blender, pick either a mason jar that only just fits your blender wand, or the vessel that came with it. Put 1 room temperature egg, 1 T apple cider vinegar, 1/2 t quince mustard, 1/4 t salt, and 3/4 cup of a neutral oil (sunflower or a mild olive oil works well, or avocado) into the jar and let everything settle for 5 minutes. Then put your blender wand all the way in, so it is touching the bottom of the jar. Blend on full speed for 20 seconds, and, only after that, tilt slowly to incorporate any oil that has not yet emulsified. Test for saltiness - all done! Using a food processor, you will want to add all ingredients except the oil. Stream the oil in VERY slowly as you process in order to emulsify. If, for some reason, your mayonnaise "breaks", try blending in another egg yolk. Fresh mayo will keep in the fridge for however long your egg would have; Farmers to You eggs are fresh from the farm, so you will have at least 2 weeks to use this mayonnaise... not that it will last that long!