Olive Oil / Safflower Oil Mayonnaise (Mayo)

• 1 large egg, must be room temp
• 1 cup safflower oil
• 12 cup olive oil (Extra Virgin)
• 2 teaspoons brown mustard
• 14 teaspoon sea salt
• 4 teaspoons lemon juice (Bottled Juice works)

1. Place the egg in a food processor, or blender, and turn it on.
2. Slowly drizzle oil mixture, until all added.
3. The mayo will thicken, as more oil is added.
4. Add mustard, salt and lemon juice.
5. Pulse the food processor, or blender, until all ingredients are well blended.
6. Scoop into a glass jar, and store in refrigerator.
7. This will stay fresh for up to ten days.

egg, safflower oil, olive oil, brown mustard, salt, lemon juice

Taken from www.food.com/recipe/olive-oil-safflower-oil-mayonnaise-mayo-423640 (may not work)