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Mayonnaise

Yield: 1 cup

Ingredients:

• 1 large organic egg, room temperature
• 1/2 teaspoon dry mustard or 2 tsp brown or Dijon mustard
• 1/2 teaspoon fine sea salt 
• 1-2 TBSP fresh lemon juice
• 1 teaspoon apple cider or white wine vinegar
• 1 - 1 1/4 cups light olive oil or avocado oil

Directions:

1. In a wide-mouth mason jar or tall container, combine the egg, salt, mustard, lemon juice, and vinegar.
2. Pour oil into a separate measuring cup.
3. Bring everything to room temperature at least 1-2 hours.
4. Use immersion blender and pulse egg mixture.
5. Slowly drizzle the oil into container and pulse until it emulsifies..
6. Store in fridge for up to a week.
7. Note:
   food processor it takes more work to get the emulsion to happen – you would need to blend the ingredients without the oil and then slowly stream in the oil. The immersion blender allows the emulsion to happen effortlessly.