Ingredients
Equipment
Method
- Prepare Equipment: If using a large food processor, attach the smaller bowl that came with your processor. This ensures proper emulsification by keeping the mixture in contact with the blade.
- Process the Egg: Add the egg to the food processor bowl and process for 20 seconds until well beaten.
- Add Seasonings: Add the mustard, vinegar, and salt to the bowl. Process for another 20 seconds.
- Add Oil Slowly: With the processor running, begin adding oil in tiny drops. This is critical - add only about a quarter of the oil drop by drop until the mixture begins to thicken and emulsify.
- Continue Adding Oil: Once the mixture thickens, increase to a very thin stream and continue adding the remaining oil while the processor runs.
- Final Processing: When all oil is incorporated, scrape the sides and bottom of the bowl. Process for an additional 10 seconds.
- Taste and Adjust: Taste the mayonnaise and adjust seasoning with additional salt, lemon juice, or vinegar as needed.
Notes
Storage: Store covered in the refrigerator for up to 2 weeks.
Immersion Blender Method: Add all ingredients to a tall, narrow jar with oil on top. Insert immersion blender at bottom, blend on high for 15-30 seconds, then slowly lift up and down to incorporate remaining oil.
Troubleshooting: If mayo breaks, clean bowl and add fresh egg yolk with 1/2 teaspoon vinegar. Slowly add broken mayo back in like you did with oil originally.
Oil Tips: Use neutral oils like safflower, sunflower, or vegetable oil. Avoid strong-flavored oils that will overpower the mayo.
Safety: Use fresh, properly refrigerated eggs. Consider pasteurized eggs if concerned about raw egg consumption.