Olive Oil Mayo (Paleo)

Ingredients

1 large egg
2 tablespoons lemon juice (or apple cider vinegar)
1/4 cup plus 1 cup light tasting olive oil (DO NOT USE EXTRA VIRGIN!!!!)
1/2 teaspoon dry mustard (or fresh dill, hot sauce, etc)
1/2 teaspoon salt

Directions

In a blender or food processor: break the egg and add lemon juice. Put lid on appliance, and let the mixture sit for at least 30 minutes or up to 2 hours, allowing it to get to room temperature.

When the mixture has reached room temperature, add the mustard, salt and 1/4 cup olive oil to the egg/lemon mixture. Blend until mixed.

Next, you must SLOWLY DRIZZLE the remaining 1 cup of oil olive as you blend the mixture at a low speed. This should take you about 2-3 minutes to incorporate all of the olive oil, that's how slow you have to pour it. I used my blender and took the middle part of the lid out, covered the lid with saran wrap and cut a small hole to pour the olive oil through so that I didn't have stuff flying out of the top of my blender - the first time I tried this I had mayo everywhere - haha.

It will start to resemble normal looking mayo about the 2-3 minute mark. Store in a container in the fridge using the expiration date of the egg you used as your throw away date.

The mayo works great for tuna fish mixed with it and served on cucumber slices, or mixed with avocados and use veggies for dipping.

Personal Note
It's not Best Food Mayo... but when your diet is limited, it works and you get used to the taste eventually. And I cannot stress the importance of using light olive oil - extra virgin olive oil does not work and tastes awful! I threw my first batch out.