Homemade mayo

INGREDIENTS

• 1 egg
• 1 tsp. Dijon mustard
• 1 tsp. lemon juice
• 1 cup extra virgin olive oil
• Salt

METHOD

1. All ingredients except for the oil are blended in a mixer on the lowest speed. Blend for about 30 seconds until a uniform mixture forms. Then, prepare extra virgin olive oil and gradually pour it into the mixture at low speed. Mix until a thick and smooth mayonnaise is obtained.
2. Some people add buttermilk to mayonnaise to make it last longer. If it’s not available, it’s not necessary, although mayonnaise without buttermilk will last in the refrigerator for a maximum of one month.
3. After preparing it, immediately store the mayonnaise in the refrigerator and it’s ready to use. If buttermilk was used, let it rest for at least 7 hours. Mayonnaise is great for various salads, as we all know, but it can also be used in different sandwiches and even on eggs with bacon and asparagus.