A healthy twist on a go-to pantry staple.
Place egg and lemon juice in blender. Let them come to room temperature together, about 30-60 minutes. Add dry mustard, salt and 1/4 cup of the olive oil. Blend until well mixed, about 20-30 seconds. Incorporate remaining 1 cup olive oil by very slowly drizzling into the mixture, not to break the emulsion. It takes about 3 minutes. Be patient.
A Few Tips:
All ingredients must all be at room temperature. Take your time, and then go slower than that. For homemade mayo expiration date: look at the expiration date on the eggs, then add about a week. “Light tasting” olive oil will result in a more traditional mayonnaise taste rather than darker “extra virgin” olive oil.
If something goes wrong and the mayo comes out a consistency more like salad dressing and less like mayo, chill for a few hours, and then stir vigorously. It will be less creamy than the typical mayo, but not wasted!