- 1/2 cup Cardenas Extra Virgin Olive Oil. I recommend a lighter buttery oil like our Sicilian Extra Virgin Olive Oil. If you want to make a flavored mayo, check out my recommended variations below**
- 1 large cage free egg
- 4 teaspoons fresh squeezed lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon finely ground white pepper
- 1 teaspoon dijon mustard (optional)
In a blender (I use my Vitamix), combine the egg, lemon juice, mustard, sea salt, and white pepper. Start blending on a low speed until combined well. With the motor still running, remove the lid and add in a slow steady stream add the olive oil. Replace the lid and continue blending until the mayo is thick and smooth, 1-2 minutes.
This recipe is great to do ahead. To store, keep the mayonnaise in an airtight container, for up to 1 week.