Instructions

1. In a tall container or glass, if using an immersion blender, crack the egg and add lemon juice, mustard and salt
2. Place the immersion blender over the egg yolk and begin pouring oil in slowly while blending upwards with the immersion blender until all oil is poured
3. Blend until desired consistancy
4. If using a food processor or regular blender, just blend on the lowest setting while pouring oil
5. Place in an airtight container and refrigerate up to one week