Place the egg into a food processor, and blend for 30 seconds.
Add the salt, white vinegar and lemon juice to the food processor, and blend for an additional 30 seconds.
Blend the ground mustard into the mixture for another 15 seconds.
Slowly, drizzle in a tiny bit of the olive oil at a time, blending as you go along, until ΒΌ of the oil has been added.
Add in the remaining oil at a faster pace if you like, until the mixture is thickened and has formed into the mayonnaise texture.
Use immediately, or store in an airtight container in the fridge.
Net Carbs: Less than 1 net carb per serving
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