Martha's Lemony Mayonnaise

By brenie_shydee

Ingredients

• 1 large egg
• 1/2 cup plus 1 teaspoon extra-virgin olive oil
• 1 teaspoon coarse salt
• 1 cup safflower oil
• 1 tablespoon fresh lemon juice

Preparation

Step 1

Pulse egg, 1 teaspoon olive oil, and salt in a food processor.

Combine safflower oil and a scant 1/2 cup extra-virgin olive oil. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified. Blend in lemon juice.

Transfer to a bowl. Refrigerate until ready to use (up to 2 days).