Homemade Fresh SCD mayonnaise

I've made homemade mayonnaise a couple of times now.  It's SCD approved and my most esteemed mayo connoisseurs in the family approved.   I believe they finished it before the week was up.  Because I used whey in the recipe, it can last for several months in the refrigerator. My son uses mayo to make honey mustard sauce (I think I might get him to post his recipe here - he uses RAW honey!)
Homemade Mayo

This recipe is from Nourishing Traditions by Sally Fallon.

1 whole egg, at room temperature
1 egg yolk, at room temperature
1 tsp Dijon-type mustard (for SCD and GAPS you can make your own)
1 1/2 TBS lemon juice
1 TBS whey
3/4  to 1 cup extra virgin olive oil or expeller-expressed sunflower oil (or combination of the two)
generous pinch sea salt

Directions:  You can use a food processor, I used my Vitamix.
1.  Blend eggs, mustard, salt, lemon juice and whey well.
2.  Slowly add oil with motors running, should take about a minute to add all of the oil.

Important Note:  If you added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating.  If not using whey, refrigerate immediately and use within two weeks (I recommend within 1 week).

Source: Nourishing Traditions by Sally Fallon