It takes only minutes to make from-scratch mayonnaise, which has a silkier texture and fresher flavor than the jarred stuff. Using a food processor or blender ensures a nearly foolproof outcome. Whether you’re whisking by hand or using a machine, be sure to drizzle in the oil very slowly to prevent the mixture from breaking.
Blend the egg, lemon juice and salt in a food processor or blender until smooth. Scrape the sides and bottom of the bowl if needed. With the machine running, add the oil in a very slow, steady stream. Blend just until emulsified.
Olive Oil Mayonnaise: Substitute one-quarter of the oil with extra-virgin olive oil, slowly streaming the vegetable oil in first.
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