Ingredients

1large egg,pasteurized, room temperature

1tspdry mustard powder

1tbspdistilled white vinegar

1cupneutral oil,like canola or vegetable

1tbsplemon juice

1tspkosher salt

Preparation

In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute until pale yellow.

With the processor running, very slowly start to add the oil, 1 tablespoon at a time.

Once half of the oil has been added, pour in the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser.

Add the lemon juice and salt, then pulse to incorporate.

Transfer to a clean, airtight container and store in the refrigerator.

Use in sandwiches and more, and enjoy!