Homemade Mayonnaise

Crack egg into blender or food processor, and add lemon juice and dry mustard. Cover with lid and let come to room temperature, at least 30 minutes, and up to 2 hours.

Turn blender on (mine only has one speed, but something in the mid-range would probably work well) and let run 10-15 seconds to combine egg, lemon juice and dry mustard. While blender is running, very slowly drizzle olive oil into blender. The oil should be poured in a very thin stream. Some recipes start out adding the oil drop by drop, but I’ve found this isn’t necessary.

Once the mixture begins to thicken and form an emulsion (you’ll hear the sound start to change), you can begin pouring the olive oil faster. You may have to stop this process to stir in the oil that hasn’t incorporated. Blend until mixture is fully incorporated.

Season with salt and pepper to your taste. Feel free to spice up your mayo with a clove of garlic, fresh basil, or any other spices you prefer.

Spread on sandwich bread, use as a dip for artichoke leaves, or as a base for creamy salad dressings.