Mayo

Ingredients

• 1 Whole Egg - room temperature (use pasteurized if worried about the raw egg)

• ½ tsp. Sea Salt

• ½ tsp. Ground Mustard

• 1 ¼ cup Extra Light Tasting Olive Oil, or Avocado Oil

• 1 Tbsp. Lemon Juice - room temperature

Directions

• Place the egg, salt, ground mustard, and ¼ cup of the olive oil into the bowl of a food processor.

• Whirl on low until combined.

• While the processor is still running, SLOWLY drizzle the remaining olive oil in, this should take you about 3 minutes. Resist the urge to dump it in at the end.

• Add the lemon juice and pulse on low until combined.

• Place in fridge for 30 minutes to an hour.

• Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.