This recipe never fails, I make it in either the food processor or the Nutri-Bullet.
Ingredients
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon salt, or more to taste
1 cup (240 ml) neutral-flavored oil, grapeseed, safflower or canola are best
1 teaspoon fresh lemon juice, optional
Directions
Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
If you do this in the Nutri-Bullet, just add the oil in small portions, like 1/4 cup each time. And keep scraping the sides!
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Notes
If the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Don’t do this with olive oil, or maybe just a tiny bit. Using olive oil only will make it taste horrible.
Since this recipe contains a raw egg, it cannot be consumed by pregnant women. You can look for pasteurized eggs at the grocery store to avoid this.