Whole Mayo

Whole Mayo


  • 3/4 cup extra light olive oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • pinch of salt


  1. Place all ingredients into a slender glass container or mason jar.
  2. Using immersion blender on high, start at bottom of container and work your way up until the mayo thickens up.
  3. Stores up to one week in the refrigerator.

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