1 Cup extra Light Olive oil
1/4 tsp dry mustard ( a tsp of good dijon will work as a substitute)
1/2 tsp salt
Juice of 1/2 lemon (2-3 tbsp)
Combine all ingredients in a Wide mouth cylindrical container ( a mason jar will work)
With your emersion blender, place head to the bottom of container and run until you see the emulsion process
starting, then slowly raise the blender up to incorporate the rest of the oil.
Run blender until your mayo is the right consistency 45 seconds or so
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