2-3 tsp lemon juice (1/2 of a small lemon)
1-tsp Dijon mustard
1-cup light tasting oil (light olive oil, avocado, and grapeseed oil all work well)
- Add egg, lemon juice, mustard, and salt to the bottom of your narrow jar or container. I swirl mine a bit to make sure the acid starts affecting the fat in the egg. It should begin to look cloudy. Yay, Science!
- Pour oil on top of this mixture.
- Start the immersion wand at the bottom of the jar and blend, slowly pulling the wand upwards and incorporating the oil into the mayo until fully blended.
- Enjoy an unending amount of ways!