MAKES ABOUT 1 CUP/120 ML
There are a variety of ways to make homemade mayonnaise, but this one is my favorite. The key to making a good homemade mayonnaise is to use a mild-tasting extra-virgin olive oil.
1 egg yolk, room temperature
1 tsp/5 ml Dijon mustard
1 tbsp/15 ml lemon juice
¼ tsp sea salt
¼ tsp pepper
1 cup/240 ml mild-tasting extra-virgin olive oil
Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processor fitted with the blade. While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise. Adjust salt and pepper to taste.