Makes 1½ cups
Prep: 10 minutes
Total: 10 minutes
1¼ cups light olive oil
1 large egg (see Tip)
½ teaspoon dry mustard
½ teaspoon salt
Juice of ½ lemon
Place ¼ cup of the olive oil, the egg, dry mustard, and salt in a blender, food processor, or mixing bowl. Blend, process, or mix thoroughly. While the food processor or blender is running (or while mixing in a bowl with an immersion blender), slowly drizzle in the remaining 1 cup olive oil until the mayonnaise has emulsified. Add the lemon juice and blend on low or stir to incorporate.
Tip The key to this emulsion is making sure all the ingredients are at room temperature. Leave your egg out on the counter for an hour, or let it sit in a bowl of hot water for 5 minutes before mixing. Keep one lemon on the counter at all times for the express purpose of making mayo—trust us, you’ll be making a lot of this. The slower you add the oil, the thicker and creamer the emulsion will be. You can slowly pour the oil by hand out of a spouted measuring cup, or use a plastic squeeze bottle to slowly drizzle it into the bowl, food processor, or blender. If you’re using an immersion blender, pump the stick up and down a few times toward the end to whip some air into the mixture, making it even fluffier.