Creamy homemade mayonnaise in a glass mason jar with an immersion blender nearby.

Fresh Mayonnaise

Total Time: 5-7 minutes

Makes 8 ounces

Note: you will need a small food processor

or a hand held blender.

Ingredients

1 jumbo egg yolk

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

1 tablespoon fresh lemon juice

1 cup vegetable oil

1/3 teaspoon salt-or to taste

1/4 tsp white pepper

1/3 teaspoon sugar

Directions

Add the egg yolk, mustard, vinegar and lemon juice to a 4-5 cup food processor. Pulse 2-3 times to combine, then stream in the oil while pulsing, until it starts to becomes thick and creamy (emulsified). Add the salt, pepper and sugar and pulse to mix well.

Spoon into a jar with a seal and refrigerate. Stays fresh for about 1 week.