Ingredients:

Instructions:

• Prepare Your Ingredients: Ensure that the egg is at room temperature. This is crucial for the emulsification process, which is the key to achieving a smooth and creamy mayonnaise.
• Combine Egg and Mustard: In a food processor or blender, combine the egg and Dijon mustard. Blend on low speed until the mixture is smooth and well-combined. This creates the base for your mayonnaise.
• Add the Acid: Add the white wine vinegar or lemon juice to the egg mixture. Blend again briefly to combine. The acidity helps stabilize the emulsion and adds a tangy flavor to the mayonnaise.
• Emulsify Slowly: With the motor running on low speed, begin to add the oil very slowly in a thin, steady stream. This step is critical; adding the oil too quickly can cause the mayonnaise to break. As the oil incorporates, you will see the mixture begin to thicken.
• Adjust Consistency and Flavor: Once all the oil is incorporated and the mayonnaise has thickened to your desired consistency, stop the blender or food processor. Taste the mayonnaise and add salt to taste. If you prefer a slightly sweeter mayonnaise, add a pinch of sugar or honey and blend again briefly to combine.
• Store and Chill: Transfer the homemade mayonnaise to a clean jar or airtight container. Refrigerate for at least 30 minutes before using. This allows the flavors to meld and the mayonnaise to thicken further.
• Serve: Use your homemade mayonnaise as a spread, dip, or dressing for your favorite sandwiches, salads, and more!