The key is the egg needs to be at room temperature, and when adding oil, it must be done slowly! #basics
1 whole farm fresh egg, at room temperature
1 ½ teaspoons dijon mustard
1 tablespoon lemon juice
1 tablespoon whey (optional)
1 cup avocado oil
pinch of salt (taste to your liking)
In the food processor, place egg through the whey (which is optional).
Process until well-blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil with the motor running.
Taste and check for seasoning once all the oil is added. Do this slowly, whipping as you add.
If you have added whey, let the mayonnaise sit at room temperature, well-covered, for 7 hours before refrigerating. With the whey added, mayonnaise will keep for several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.