Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　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.

Ingredients

　　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

　　In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

　　*Cook's Note:

　　White pepper is the classic pepper used for mayonnaise, because it visually blends into the pale color. If you prefer the flavor of freshly ground black pepper and don't mind the dark flecks, feel free to use it.