1 whole egg, at room temperature
1 egg yolk, at room temperature
1 1/2 tablespoons lemon juice
1 teaspoon Dijon mustard
3/4-1 cup of extra virgin olive oil
Sea salt, to taste
Use your food processor to blend egg, egg yolk, lemon juice, Dijon mustard, and salt for around 30 seconds.
With the food processor running, add the olive oil slowly, a few drops at a time until desired consistency is reached.
This homemade mayonnaise will stay fresh for about 2 weeks in an air tight jar in the refrigerator.