Homemade Mayo
Ingredients
- 1 cup light olive oil
- 1 cold egg right out of the fridge
- 1/2 tsp sea salt
- 1 tsp ground mustard
- 1/2 lemon juiced
Instructions
- Dump all you ingredients into a wide mouth mason jar or bowl.
- Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
- Store in an airtight container in refridgerator for up to 4 weeks.