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Homemade Mayonnaise

For best results, use a standing blender. Otherwise, beat with a whisk, though that will be very labor-intensive. Be sure your egg is very fresh.

  • 1 large very fresh egg
  • ½ teaspoon kosher salt
  • ½ teaspoon dry mustard powder
  • 1 pinch sugar
  • 1 pinch cayenne pepper
  • 1¼ cups vegetable or other neutral oil
  • 2 tablespoons white vinegar
  • 1 to 2 tablespoons freshly squeezed lemon juice, or to taste

Place the egg in a standing blender and whip at medium speed until well mixed. In a medium bowl, combine the salt, mustard powder, sugar, and cayenne, and beat into the egg until well blended. Turn the blender to its highest speed and add ½ cup of the oil in a slow stream, until the mixture emulsifies and thickens. As it does so, you can add the oil more quickly.

Add the vinegar and continue blending. Add the remaining oil and continue blending. Taste and adjust the flavor by adding lemon juice or more vinegar, and beat until the mixture reaches mayonnaise consistency.

Makes 1½ cups.

Variations

Horseradish: Beat in freshly grated or prepared horseradish to taste.

Aioli: Add the pulp of half a head of roasted garlic to the egg and proceed as above.

Herb Spread: After making the basic mayonnaise, beat in finely chopped fresh herbs, such as basil, cilantro, or rosemary.

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