- 1 egg, room temp (this is essential to successful mayo)
- 1/2 to 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon lemon juice, or white wine vinegar
- 1 cup light olive oil or canola oil
In a blender, combine whole egg, mustard, salt, lemon juice, and 1/4 cup oil. Blend ingredients and keep machine running. Drizzle remaining oil through hole in blender top until mayo is thick and no more oil can be incorporated.
To your mayo, you can add fresh herbs like tarragon, or sometimes I add chopped garlic to make a faux aioli. Tastes great.