• 1 large or extra-large egg, room temperature
  • 1 tbsp lemon juice
  • ½ tsp dry mustard
  • 1 cup walnut, avocado, or extra virgin olive oil, at room temperature
  1. Crack the egg into a wide-mouth glass jar works well. Add the lemon juice and mustard.
  2. Carefully pour in the oil. Let the egg settle down under the oil. Insert an immersion blender into the jar and turn on high for 20 seconds, without moving it. The mayonnaise will start to form and rise to the top of the jar. Slowly raise the blender until it reaches the top of the jar.
  3. Use mayonnaise immediately, or store in the refrigerator up to 1 week.