Name: Easy Homemade Mayonnaise
Total time: 10 min
Ingredients: 1 large egg; 4 teaspoons white wine vinegar; 1/2 teaspoon Dijon mustard; 3/4 teaspoon table salt; 1/4 teaspoon sugar; 1 1/2 cups vegetable oil

Why This Recipe Works

We wanted an unbreakable, easy-to-make mayonnaise that would far outdo the stuff from the store. Turning to the food processor meant we had plenty of mixing power to emulsify the mayo and kept us from tiring out our arms with the traditional hand-whisking method. Using a whole egg (rather than the more common yolk) made our mayo recipe extra-foolproof, ensuring that the volume of ingredients in the processor was large enough for the blades to catch. For a well-seasoned, full-flavored (but not distracting or overpowering) mayonnaise, we chose neutral-tasting vegetable oil and added bright white wine vinegar, a touch of tangy Dijon mustard, and a whisper of sugar to help balance things out.

Before You Begin

Do not substitute olive oil for the vegetable oil; the mayonnaise will turn out bitter. This recipe contains raw or undercooked eggs, which comes with inherent risks. To learn more about food safety, check out this guide.

Instructions

Process egg, vinegar, mustard, salt, and sugar in food processor until combined, about 5 seconds. With processor running, slowly drizzle in oil until emulsified and mixture is thick, about 2 minutes. Scrape down sides of bowl with rubber spatula and continue to process 5 seconds longer. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be refrigerated for up to 1 week.)