MAKES ABOUT 1 CUP
I grew up on Best Foods and Hollywood brands mayonnaise. This mayonnaise is my replication of the Hollywood version. If you are making a large batch, use the same instructions to make the mayonnaise in a food processor or a stand mixer.
1 large EGG YOLK, at room temperature
1 teaspoon DIJON MUSTARD
1 cup SAFFLOWER OIL (or another neutral-flavor oil)
11/2 teaspoons fresh LEMON JUICE, plus more as needed
1 teaspoon WHITE WINE VINEGAR
1/4 teaspoon KOSHER SALT
1/4 teaspoon ground WHITE PEPPER
1/4 teaspoon SUGAR
Combine the egg yolk and mustard in a mini food processor and pulse a few times to combine. Add a few drops of the oil and pulse to incorporate. Add the lemon juice, vinegar, and 1 teaspoon water and pulse to incorporate. With the machine running, continue to add the oil in a very slow, steady stream, adding enough oil until the mayo is shiny and has a stiff, spoonable consistency. Add the salt, pepper, and sugar and pulse just to combine. Taste for seasoning and add more lemon juice, vinegar, salt, or sugar if needed. Transfer to a covered container and refrigerate until you need it.