Instructions

• Measure out the ingredients: set aside 1/4 cup of the olive oil and reserve the remaining 1 cup. Keep the egg, 1 teaspoon Dijon mustard (optional), and 1 tablespoon lemon juice ready.
• Add the whole large egg, the lemon juice, the mustard (if using), and the reserved 1/4 cup olive oil to the bowl of a food processor or to a blender jar. Use the specified olive oil (not extra virgin).
• Food processor method: secure the lid and process on high for about 30 seconds, until the mixture begins to emulsify.
• With the food processor running on high, slowly drizzle the remaining 1 cup of olive oil in a thin, steady stream into the feed tube over about 1 minute, until the mixture has fully emulsified and thickened. Stop and scrape down the sides once if needed.
• Blender method: start blending on medium-high and blend for about 30 seconds, until the mixture begins to emulsify.
• With the blender running, very slowly add the remaining 1 cup of olive oil in a thin, steady stream through the lid opening over about 1 minute, blending until the mayonnaise is fully emulsified and thick. Stop and scrape down the sides once if needed.
• Transfer the mayonnaise to a clean container and use immediately or refrigerate. Note: this recipe uses a raw egg.