Place all ingredients in a blender in the order written above.
Blend for 30 seconds. You should see it begin to emulsify. (If it is not emulsifying, you can either add another egg, a little more lemon juice, or start over completely, adding this batch to the new batch slowly. This happens! Mayo can be finicky!)
Done! Will keep in the fridge for 2 weeks in an air-tight container.
Please note that this recipes uses RAW eggs, so please make sure you trust their source. Additionally, you want the lightest tasting olive oil you can find, or else it will just taste like olive oil and not like mayonnaise!