Crack the egg into a small bowl before dumping it into the food processor or blender. You want to ensure the egg is good without having a lot to clean up before proceeding.
Begin, by beating the egg by itself.
The egg will begin to fluff and turn a light yellow color. When this happens, add in the lemon juice.
Next, add the salt.
Once salt and lemon juice are incorporated, slowly drizzle a thin, continuous stream of oil into the food processor or blender, while running. This is where the hole in the top lid comes in handy. If you have one, just fill the lid spout with oil and let it do the work for you.
In a matter of seconds the mayonnaise begins to form. Continue to beat the egg mixture until all of the oil is incorporated and emulsified. WOWZERS, YOU HAVE MAYO!
Notes
This recipe makes about 1 cup of mayonnaise.Store in the refrigerator in a sealed container. It will last for as long as your egg would have inside the carton, so make a note when you take the egg out to make it room temperature. If your mayo ends up in the fridge for a few days, it is possible that it may “break” (the ingredients will separate). If your mayo breaks, it’s easy…just whip it up again. This doesn’t happen to store-bought mayo, because they add chemical emulsifiers to hold everything together. Sad but true.Recipe adapted from Big Life, Little Garden
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