Ingredients

• 1 egg, at room temperature
• 3/4 cup light olive oil or grape seed oil or avocado oil
• 1/2 tsp ground mustard
• 1 T lemon juice
• 1/2 tsp salt

Instructions

1. Mayo is more about the process than anything, so listen up.
2. Don’t be that person who says their egg is at room temperature when we all know it’s not.
3. Think ahead and get your egg out about an hour before you plan on making your mayonnaise.
4. Now crack your egg and place it in your blender.
5. Tip: The better the blender, the better the mayo. What you are about to do is called emulsification. You need a blender you can rely on. I personally love my Vitamix. but I’ve used the Ninja and it’s worked for this too.
6. Add the lemon juice, ground mustard, salt, and ¼ cup of the oil to your cracked egg in the blender.
7. Put the lid on and blend it on high for 12 seconds. (I just count in my head) Next add ¼ cup more oil. Blend for 10-15 more seconds. What you are looking for is the oil and egg to begin to thicken. Thus the emulsification.
8. Add the last ¼ cup oil. Blend another 10 seconds. Be careful not to over blend. I’ve done this before and it is VERY hard to recover your mayo once you’ve over blended.
9. Your mayonnaise should be thick and a little tricky get out into a container. I use a rubber spatula because mine is usually so thick it doesn’t want to pour out at all.
10. Remember to wash your blender really really well! The last thing you want is a smoothie or protein shake in the morning tasting like mayo. (I’ve been there)
11. This mayo will keep for 2-3 weeks and makes about 1 cup of mayo.