Fail-Proof Homemade Mayonnaise Without Mustard

Step 1

Egg should be added to a small food processor bowl and processed for 20 seconds. Add salt and vinegar. 20 more seconds are spent processing.

Step 2

After cleaning the bowl's sides and bottom, switch on the food processor, and start adding the oil carefully, a little at a time, until about a quarter of it has been added (this is critical for proper emulsification).

Step 3

You can relax your rules a bit after you see that the mixture is starting to thicken and emulsify. Continue adding it gradually while the processor is running, but increase the amount to a very thin stream rather than drips of oil.

Step 4

After adding all the oil, scrape the bowl's bottom and sides, then process for an additional 10 seconds. Once the mayonnaise has been properly seasoned, add salt, lemon juice, or additional vinegar as desired.

Step 5

Remember to gradually feed in extra oil while the processor is running if the mayo seems too thin.