Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. 


1 large egg at room temperature

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

1/4 teaspoon kosher salt, or more to taste

1 cup neutral flavored oil, grapeseed, safflower or canola are best

1 teaspoon fresh lemon juice, optional



Add egg, mustard, vinegar, and salt to the bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to add the oil in tiny drops until about 1/4 of the oil has been added. It’s at this point that you should notice the mixture is beginning to thicken and emulsify. Once this happens, you can be a little less strict with how slowly the oil is added. Continue to add the remaining oil in a very thin stream.

Once all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.

#FACTS The Romans mixed unfermented grape juice, known as must, with ground mustard seeds (called sinapis) to make “burning must”, mustum ardens. That’s the source of the name “must ard”.

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