In a tall mason jar add oils
Add in egg & let sink to the bottom & settle
Add lemon juice & salt
Use an immersion blender - press all the way to the bottom of the jar - turn on & hold for about 20-30 seconds (don't move around until the mayo starts to form)
Once it starts thickening up you can move the blender around to incorporate all the remaining oil that has settled into pockets around the sides & top.
Once all blended together - refrigerate several hours before using (it tastes best chilled)
Store refrigerated for up to 2 weeks.
**Feel free to add more lemon juice or salt as desired to reach the perfect taste for you.
**Note- since this does contain raw eggs - use your judgement when serving to expecting mothers or small children. I have heard this can be made using pasteurized eggs if you wish to try that.