Makes about 1 1/2 cups
1-1/4 cup of light olive oil, divided (not extra-virgin - that's too strong of a taste)
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 to 1 lemon, juiced
Make sure all of your ingredients, including the egg, are at room temperature. You can put the egg in a cup of warm water for about 20 minutes, or set it out in advance.
Put the egg, 1/4 cup of olive oil, mustard powder and salt in a blender. Mix thoroughly.
While the blender is running, slowly drizzle in the remaining cup of olive oil. Like drop-by-drop at first. The slower you poor, the thicker the mayo.
After all the oil is in and the mixture is emulsified, add lemon juice to taste.
If you have a mayo-fail, like it;s too thin, just use that for salad dressings. It tastes the same, but it's not thick enough for spreads or dips.
Notes: Making mayo in a Vitamix is unbelievably easy. I don't think we will ever go back to store-bought. If you want your eggs pasteurized, you can do so via the sous vide method - put them in a water bath held at 135 degrees for 2 hours. Voila - pasteurized eggs.