Homemade Mayonnaise

1. Combine Base Ingredients

Begin by placing the large egg, Dijon mustard, vinegar, and freshly squeezed lemon juice into the bowl of your food processor. Blend these ingredients together briefly until they are well combined. This creates a flavorful base for your mayonnaise.

2. Emulsify with Oil

Start by running the food processor and adding the neutral oil in very small drops. As the mixture begins to thicken and emulsify, you can gradually increase the oil to a thin stream, and then a steadier stream, until all the oil is fully incorporated. If you notice the food processor getting warm, pause and let it cool to avoid separation.

3. Final Seasoning

Once the oil is fully incorporated and the mayonnaise is thick and glossy, add the granulated sugar and sea salt to the mixture. Blend briefly to ensure these final ingredients are evenly distributed throughout the mayonnaise.

4. Store and Enjoy

Transfer your homemade mayonnaise to a clean container and store it in the refrigerator. It will keep fresh for up to two weeks, ready to elevate any dish you choose to pair it with.