1. Crack egg into a separate bowl to ensure there are no leftover shells.

2. Combine egg, vinegar or lemon juice and sea salt (start with 1/4 tsp). Pulse until combined.

3. Starting with ONE drop at a time, blend on high until oil begins to emulsify (combine with egg, vinegar and salt). After about 10 drops, motor still running, increase to a thin stream.

4. Continue to stream in oil until mayonnaise is thick and creamy. Season to taste by pulsing in extra salt. Enjoy!