• One egg
• Oil
• Lemon juice (a squeeze)
• One tsp mustard
• Parmesan
• An anchovy
• A small garlic clove
• Salt and pepper

Combine one egg, a roughly equal volume of oil to the volume of egg, a squeeze of lemon juice and the mustard in a Nutribullet cup. Whazz together until emulsified and thickened. If it’s very thin, add a bit more oil at a time, whazzing in between, until of a thin mayo consistency. Add the parmesan, an anchovy, the garlic and season. These will thicken it further, so take that into account. Whazz. Taste, adjust.