One egg yolk, at room temperature
2 teaspoons Dijon mustard (or you can use dry mustard)
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup mild-tasting olive oil
Into the bowl of the blender I place the egg yolk, mustard, lemon juice, salt, and pepper.
Measure the oil into a liquid measuring cup with a spout. Turn on the blender and. slowly pour about the oil into it. I go slowly so I can allow the mayo to emulsify. The entire process should take about two to three minutes.
Taste mayo for seasoning, adding more salt, pepper or lemon juice to taste. Store in an airtight container in the fridge for up to a week.
Some people like to add sugar but we don’t.