Homemade Mayonnaise

Instructions

Be sure to use farm-fresh egg and start will all your ingredients at room temperature.

Food Processor Method

1. Combine egg and mustard in the bowl of a food processor fitted with a blade attachment; mix until evenly combined.

2. With the processor running, slowly add oil in a thin stream until completely combined. Turn off the processor, then add the vinegar or lemon juice and pulse until smooth.

3. Season to taste with salt and pepper (and any additional add-ins you like) and store in an airtight container, such as a mason jar with a rubber seal, in the fridge for up to four days.

Hand-Whisked Method

1. Whisk the egg yolk and mustard together in a bowl and whisk until combined.

2. Whisking constantly, add oil in a thin stream until completely incorporated and mixture has thickened. You'll know it is ready when your mayo clings to the whisk when lifted. Whisk in the vinegar or lemon juice.

3. Season to taste with salt and pepper (and any additional add-ins you like) and store in an airtight container, such as a mason jar with a rubber seal, in the fridge for up to four days.