- 3/4 cup extra light olive oil
- 1 egg
- 1 teaspoon lemon juice
- 1/2 teaspoon dijon mustard
- pinch of salt
- Place all ingredients into a slender glass container or mason jar.
- Using immersion blender on high, start at bottom of container and work your way up until the mayo thickens up.
- Stores up to one week in the refrigerator.