PMI - Paleo Mayonnaise

1. Add egg, mustard and 1/4 cup of the olive oil to a tall container 2. Using hand blender combine 3. While still blending slowly add the remainder of the oil one drizzle at a time. Do not rush this, if you do it will 'break' the consistency. While doing this periodically stop and stir and remove oil from head of hand blender. 4. After all oil is combined add in lemon juice and mix again for a few seconds 5. Refrigerate Notes: *Shelf life is one week past the expiration date of the egg *This can be done in a food processor but I have had much more success using a hand (immersion) blender. This one works well, includes a mixing cup, and comes apart to clean: ( https://www.amazon.com/gp/product/B011AMZFK6/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1 ) *If you become inpatient and mix in the oil too fast and it "breaks" it is still ok to eat, just a weird consistency. I recommend making ranch dressing with the broken batch. *It is important to use olive oil that says "light tasting" or you will notice an olive oily taste