Homemade Mayonnaise

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   ["Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on.", "While it's running, add the oil in a slow, steady stream.", "(Your food processor should have a teeny hole you may never have noticed in the insert -- the ""food pusher"" -- in the top; if it doesn't, you might want a different food processor.).", "When an emulsion forms you can add it a little faster.", "(Again, the little hole makes this unnecessary.)", "Taste and adjust seasoning if necessary.", "Garlic Mayonnaise (Aioli) Add 2 or more (as many as 8) cloves of garlic, to taste.", "Oil should be made up of at least half olive oil.", "Chile Mayonnaise Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded.", "(Or use 1 canned chipotle and a little of its adobo sauce.)", "Roasted Pepper Mayonnaise Add 1 roasted red, yellow or orange bell pepper.", "Green Sauce, French-Style Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.", "Cold Mustard Sauce Use 1 heaping tablespoon Dijon-style or whole grain mustard.", "Thin with a tablespoon or two of cream or sour cream to desired consistency."]

* Per serving · 4 servings · Values may vary.