Step 1

Place all the ingredients in the order listed in a tall container or wide-mouthed mason jar. (Be sure the opening of the jar is wide enough to fit the top of an immersion blender.)

Step 2

Press the head of the immersion blender into the bottom of the jar. Hold it touching the bottom and blend for 15 seconds. Begin to move the immersion blender up and down throughout the mixture, but not breaking the surface, until the remaining oil has been emulsified into the egg, and the mixture is thick and off-white. Season with more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days.