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.