Olive Oil Mayonnaise
1 Large Pasture Raised Egg (Room Temperature)
1 Cup Extra Virgin Olive Oil
1 Tbsp. Lemon Juice
2 Tsp. Dijon Mustard
Pinch Sea Salt
Place the egg, lemon juice, salt and dijon mustard in a blender or food processor. Pulse a few times until frothy and blended.
Whilst the food processor is mixing, add one tablespoon of olive oil at a time. Add each tablespoon slowly and be patient – this will take a little time (approximately 4 minutes). The mixture will be thick and creamy.
Spoon the mayonnaise into a mason jar and store in the refrigerator.