Makes about 1 cup | Prep time: 10 minutes (for the raw version)
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 3/4 cup grapeseed or olive oil (or a combination)
- In a blender or food processor, blend the egg, lemon juice, mustard, and salt until smooth. With the motor running, drizzle in the oil in a very slow stream until the mayonnaise is thick. This mayo will keep nicely in the fridge for up to a week.
- Cooked variation: First whisk the egg and lemon juice in a small saucepan over low heat until frothy and thick enough to coat the back of a spoon, about 5 minutes. Immediately transfer the mixture to a bowl, cover, and refrigerate. When the egg mixture has cooled to room temperature, blend it in the blender with the mustard and salt and add the oil slowly (as above).