Instructions

1. Place the egg, salt, mustard, and garlic powder in a blender (or in a glass jar if using an immersion blender)
2. Turn blender on high and SLOWLY incorporate the olive oil. The oil will start to emulsify with the egg after a few minutes, making a thick cream
3. Once you reach desired consistency, add the lemon juice and vinegar, blending a few more seconds
4. Store in an airtight container or glass jar in the refrigerator for up to 2 weeks.