From http://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/. This turned out really well. Made about 1.5 cups. Be sure to add the lemon juice.
- 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 (240 ml) neutral flavored oil (I use avocado)
- 1 teaspoon fresh lemon juice (I use half a lemon)
Add egg, mustard, vinegar, and salt to the small 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 slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When 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. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Store in refrigerator in covered glass container. Use within two weeks.