You can spend $8-$10 on a jar at a specialty food store, or you can quickly make this yourself.
- 1 large pastured egg yolk
- 1 ½ teaspoon lime juice
- 1 teaspoon white vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon Dijon-style mustard
- ¾ cup olive oil
Crack the egg and separate the yolk from the white, and place in a medium bowl.
Add the salt, mustard, and vinegar. Squeeze the lime and add 1 ½ teaspoon of the lime juice into the bowl. Whisk the mixture for about 30 seconds until mixed and smooth.
Pour about a third of the oil in the bowl using a slow, steady stream while whisking vigorously for about a minute to create a thick emulsion. Continue to slowly add the remaining oil while whisking. When you are finished, your mayonnaise should be thick and hold its shape
Place in a sealed jar and keep in the fridge for up to a week.