Make sure all of your ingredients are at room temperature.
Add egg, 1/4 cup oil, minced garlic, and sea salt to a wide mouth mason jar.
Use an immersion blender and begin blending ingredients. Slowly add remaining 1 cup of oil. SLOWLY, slower than a turtle slow. The slower the drizzle, the thicker the mayo.
After mixture has emulsified gently stir in lemon juice with a spoon.
Notes: 1. This recipes makes 2 cups. 2. It is important that you use a lighter oil like sunflower, avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor. 3. This mayo keeps for 1-2 weeks in the fridge but of course it's always best fresh!