Yield: 1 pint
1¼ cups light olive oil, divided
½ teaspoon mustard powder
½ teaspoon salt
Juice of 1 lemon
Bring ingredients to room temperature. Place egg, ¼ cup of olive oil, mustard powder and salt in a mixing bowl, blender or food processor. Mix thoroughly.
With the food processor or blender running, slowly drizzle in the remaining cup of olive oil until mixture is thick and resembles mayonnaise (emulsifies).
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
Store in tightly closed jar in refrigerator for up to 2 weeks.
—Recipe from Whole30.com