Basic Mayonnaise

1. 1

   In a food processor or in a medium bowl, using a whisk, blend the egg yolk, salt, mustard, lemon juice, and white wine vinegar until the yolk thickens and the color brightens, about 20 seconds in a processor.

2. 2

   With the processor running or whisking constantly by hand, add the oil in a slow, steady stream.

3. 3

   Process until the oil is fully absorbed into the egg, about 30 seconds in a processor.

4. 4

   The mayonnaise will keep, covered, in the refrigerator for up to 3 days.

No additional tips available.