Homemade Mayo

1 room temperature egg
1 1/4 cup extra light olive oil (do not use extra virgin here)
1/2tsp dry mustard
2Tbsp room temperature fresh squeezed lemon juice
1/2tsp salt
Add the egg, 1/4cup olive oil, mustard, lemon juice and salt to a food processor or blender. Blend away for about 30 second until everything is incorporated. Next will prove how patient you are. With the processor on, add the remaining 1cup olive oil very, very slowly. It should take a few minutes to drizzle the entire cup in. You will hear it become emulsified but keep going, don't stop what you're doing because this will make a delicious batch of mayo! After the oil is added completely, turn your machine off and store in a container and immediately use or refrigerate. Check the expiration date on your eggs because the mayo will last about 1 week after that expiration date.