Crack the egg into the bottom of a wide mouth mason jar. (Be careful not to break the yolk!)
Add the oil, lemon juice, salt, and spices.
Place the immersion blender at the bottom of the jar and without moving the blender, turn it on high speed for 10 seconds.
After the initial 10 seconds move the blender all around and up and down until all the oil is mixed in thoroughly and the contents of the jar resemble typical mayonnaise.
Store in an air tight container for up to 1 week.
Make sure to leave the immersion blender touching the bottom of the jar for the first 10 seconds of blending. This will help you achieve a proper emulsion. After that, feel free to move the blender around, blending in any excess oil that may remain on the top.