1 whole egg, at room temperature
1 egg yolk, at room temp
1 tsp. dijon-type mustard
1 1/2 tblsp. lemon juice
3/4 to 1 cup extra virgin olive oil
generouse pinch of sea salt
In a food processor, place egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 seconds. Slowly add olive oil while processing. Taste and check seasoning. you may want to add more salt and lemon juice. Mayonnaise will keep for about 2 weeks. Homemade mayo will be slightly more liquid than store-bought versions.
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