Homemade Mayo

Crack egg into the bowl of a blender and let sit at room temperature for 30 minutes. Blend egg at medium speed, slowly adding lemon juice until well beaten, 2 to 3 minutes.

Combine vegetable oil and olive oil together in a separate container. Add through the top hole of the blender in a tiny stream, until thoroughly combined.

Pour in Dijon mustard, hot sauce, seasoned salt, and black pepper; blend until well combined, 2 to 3 minutes more. Transfer to a container with a lid. Refrigerate for 30 minutes before serving.