Homemade Mayonnaise

Ingredients

1 Egg

1 Tablespoon lemon juice or apple cider vinegar

1 Teaspoon dijon mustard

1 cup light olive oil

A pinch of sea salt

Directions

Put all the ingredients except the olive oil in a large glass jar. Using an immersion blender blend for about 15 seconds. Then slowly (very slowly) add the olive oil as a small trickle until it emulsifies. This means it turns thick and to the perfect mayo consistency
Stores in the fridge for up to 3 weeks if you use vinegar, and up to a week if you use lemon juice.

Notes

I first started making this mayonnaise to avoid seed oils and any additional additives in the store brought versions, but now I just love the taste of this so much more. You can easily add garlic for aioli, or herbs to make a beautiful herb mayo.