1 large egg
1 tablepoon lemon juice
1-1/4 cup light olive oil
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
place the egg and lemon juice in your blender and let it sit for at least 30 minutes and up to 2 hours to come to room temperature
add 1/4 cup light olive oil, mustard, salt and pepper
blend on low for 30 seconds
very slowly, in a thin stream, drizzle the remaining 1 cup of light olive oil into the blender
you will hear the pitch change as the mayonnaise begins to form an emulsion
scrape into a jar and refrigerate
this is great by itself and used when blending creamy salad dressings