1 Large Egg (Preferably local, fresh and pastured)
1 tsp Dijon Mustard
1/2 tsp Salt
1 Tbsp Lemon Juice
1 C Light Olive Oil
Place egg, mustard, salt and lemon juice in food processor fitted with metal blade. Blend about 30 seconds until well combined. Stop to scrape down sides of bowl if needed. Keep motor running and add oil drop by drop using the "drizzle hole" in the lid (if you're like me and always wondered why your lid had a hole in it...now you know!). Stop blending once all oil has dripped out and is combined in the mixture.
Voila! Homemade mayo that is better for you and tastes so much fresher than anything you will buy in the store. If you don't eat it all right away, the mayonnaise can be transferred to a covered container and stored in the fridge for about 5-7 days.
Your final product is much more likely to be successful if the egg and lemon juice are at room temperature. I recommend leaving both out for at least 3-4 hours before proceeding with the recipe. You can substitute apple cider vinegar for the lemon juice if you are all out of lemon or just want to try something different, but I personally prefer the flavor of lemon juice. If you use extra virgin olive oil, your mayo will have a very strong olive flavor, especially if made in a food processor. If it's all you have, I have heard that making it with a whisk helps to keep the flavor more subtle. My first ever batch was made with extra virgin oil as I didn't know any better and I ended up throwing it out. I wish I could find an Organic "light tasting" olive oil, but haven't had luck with that one yet. Mayo can also be made in a food processor without a hole in the top, a blender, or with a whisk by hand (as mentioned above) but you have to be really careful to add the oil slowly, drop by drop, especially at first to make sure an emulsion forms.
Enjoy and let me know how it goes for you!