1 large egg
2 T. lemon juice
¼ c. +1 c. light tasting (not extra virgin) olive oil
½ tsp. dry mustard
½ tsp. salt
Place the egg and the lemon juice in a blender or food processor, cover, and allow to come to room temperature (about 30 minutes). Add ¼ cup oil, mustard, and salt. Blend on medium speed until the ingredients are combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream, this should take about 2-3 minutes. Store covered in fridge.
This recipe is from Well Fed: Paleo Recipes for People Who Love to Eat.