1 egg, room temperature
1 1/2 cups olive oil or your choice of oil
3-5 tsp lemon juice
1/2 tsp Sea salt
1 tsp Dijon mustard
2 Tbs apple cider vinegar or whey from kefir or yogurt
Add all ingredients to a wide mouth mason jar or this handy beaker and let it sit at room temperature for 5 minutes. Pulse about 15 times with an immersion hand blender and then blend on high until the mayonnaise is thick.