Makes about 1 ½ cups

•  1 large or extra large egg

• 2 tsp lemon juice

• ½ tsp salt

• 1 tsp Dijon mustard

• 1 clove garlic

• 1 cup olive or avocado oil

 Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).

With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken. 

Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated. 

Store leftovers in a covered container in the fridge for up to 1-2 weeks.