Paleo Olive Oil Mayo

Olive Oil Mayo
 
- 1 egg
- 2 Tbsp lemon juice, at room temperature
- 1/2 tsp dried mustard
- 1/2 tsp salt
- 1/4 cup plus 1 cup light-tasting olive oil
 
Directions: 
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed -- about 20 to 30 seconds. 
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly... as little as possible (pour for about 3 minutes or so).