Why make your own mayonnaise when you could buy it in a jar? Well, that’s easy. The flavor of homemade mayonnaise is like having only seen the world in black and white and finally seeing colors. OK, maybe that’s a bit far, but a true mayonnaise should be made and enjoyed fresh. This method is easier than the old school French method, substituting a modern blender for hand-whisking oil in drop by drop. This classic recipe can be used as a base for many flavors—hot sauce, fresh herbs, or roasted garlic would all be delicious.
How to Make It
Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don’t rush it or the mayonnaise may “break,” meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
Once you’ve added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.