I don't like mayonnaise from a jar at all. This one can be made in a jiffy in a food processor. You can refine it however you like, with fresh herbs, garlic, different types of mustard, horseradish and so on.
16 people made this
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon Dijon mustard
150ml olive oil, or as needed
2-3 tablespoons fresh lemon juice (or white wine vinegar)
Method Prep:5min › Ready in:5min
Add the egg, egg yolk, mustard and 1 pinch of salt in the food processor. Turn the machine on and slowly pour in the olive oil in a thin stream until a creamy emulsion is formed.
Dilute with lemon juice. If the mayonnaise is too thick, add a little hot water and mix well. Put it straight into the fridge