• prep: 5 min
• cook: 5 min
• total: 10 min

servings:

Mayonnaise is a breeze to make when the blender is enlisted to do most of the work. For more about mayonnaise and other salad dressings, see our Homemade Salad Dressing Primer. Note that raw eggs are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system. To avoid the risk of salmonella infection, use pasteurized eggs instead.

• 1 large egg
• 4 teaspoons freshly squeezed lemon juice, or to taste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white or black pepper*
• 1 cup olive oil or a neutral vegetable oil or a combination of the two

Click Here For Step-By-Step Instructions