1 egg
1 tsp. prepared mustard
1/2 tsp. sea salt
1 tsp. raw sugar
3 tbsp. apple cider, vinegar or lemon juice
1 c. safflower oil

1. Put the egg, mustard, salt, sugar, vinegar and one-half cup of the oil in an electric blender. Blend until smooth.

2. Continue blending while adding remaining oil very slowly in a steady stream into the center of the egg mixture. Remove mayonnaise with a small rubber spatula into a jar. Store, covered, in the refrigerator. Yield: about 2 cups.

NOTE: If the mayonnaise curdles, blend one egg in a clean electric blender and gradually pour the curdled mayonnaise back in while blending at high speed.