1 egg - from a pasture raised, cage free chicken
1 egg yolk - from a pasture raised, cage free chicken
2 tbsp lemon juice
1-2 tbsp mustard (I used a dijon today)
1- 1.5 cups of oil in any combination. Untoasted Sesame Oil, olive oil and coconut oil are good to start with
salt to taste
Make sure your food processor has a place where you can drip in an oil. Otherwise you can do this by hand in a bowl with either a whisk or a hand mixer. In your food processor put the egg and the egg yolk. Process a few times until the egg becomes blended. Add the mustard and process a few more times. Slowly add the lemon juice and salt. Then while the processor is running very, very slowly start pouring in your oil. Keep going until you notice the mayo will suddenly lighten up in color and get thicker (if you are using olive oil, it may not lighten too much and may even have a greenish tint, this is okay.) When you can make peaks out of the mayo with your tasting spoon you are done. Store in an airtight container in the refridgerator.