- 1 large egg
- 1/2 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1 cup extra light olive oil (be sure it's extra light and not extra virgin or you will be very disappointed)
Angela F. a year ago
Perfect!!!!!! Thick and creamy!!!
Carrie v. 2 years ago
Perfect. Made it exactly as the recipe called for. I should have doubled it
Christine S. 2 years ago
Absolutely perfect I doubled the recipe no worries. Easy to make and keeps in the fridge for about 4 days. Mix with Dijon mustard and a bit of apple cider vinegar for a great salad dressing for chicken, egg or creamy vegetable salad. If your doing clean eating, paleo, or a Whole30, keep this mayo around.