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Ingredients
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 cup neutral oil (like vegetable or canola)
Method
- Place the egg, sugar, salt, vinegar, and mustard in the bowl of a blender or food processor. Pulse the ingredients to combine.
- With the blender or food processor running, slowly drizzle a thin stream of oil into the other ingredients. It may look like a runny, oily mess at first, but don't stop.
- By the time you pour in 3/4 of the oil, you will see it start to thicken. Keep adding the oil in a thin stream until you have added all of the oil.
- You can use the mayonnaise right away or transfer it into a storage container. It can be stored in the refrigerator, covered, for up to a week.
