1 whole egg
1 T lemon juice
1/4 tsp. dry mustard
1/2-1 C. olive oil
- Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add oil.
- Blend until the mayonnaise is thick. Scrape mayonnaise into a snap lock plastic container and refrigerate. The mayonnaise should keep for 5-7 days.