Mayonnaise

Ingredients

1 large egg
1¼ cup olive oil not extra virgin
½ tsp mustard seed
½ tsp salt
2 Tbsp fresh squeezed lemon juice

Instructions

Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt.
Process thoroughly, for about 30 seconds, until combined and pale yellow in color.
With the blender running, slowly drizzle in the remaining oil until the mixture is emulsified and thick. Adding the oil slowly makes for a creamier mayonnaise. The total pouring time to aim for should be 60-90 seconds.
With the food processor still running, add the lemon juice, and mix briefly, for only about 5-10 seconds, until incorporated.
The mayonnaise is now ready to be used.
Store in the refrigerator for up to 4 days.

Notes

*Try to remember to pull an egg out an hour or two before making the recipe. If you forget, you can put the egg in a glass of warm water for about 10 minutes instead.

**You can use any neutral oil you'd like here. I like a light olive oil as my first choice, as well as sunflower oil. Avocado oil is trendy because it's healthy, but I find the taste to be terrible and don't recommend it. Make sure not to use extra virgin olive oil here, because it will make the mayonnaise bitter and the flavor is too strong.

This makes about 1.5 to 1.75 cups of mayonnaise.