You can make mayonnaise from scratch, start to finish - in less than 10 minutes! It's quick, easy and so flavorful! You will never have to worry about running out of mayo again.
In a small food processor, add egg and pulse 20 seconds.
Add dijon mustard, white wine vinegar, and salt. Pulse 20 seconds.
Evenly add a stream of oil, a tablespoon at a time, processing for a few seconds in between for a total of 4 tablespoons or ¼ cup. The mixture will begin to thicken.
Once the mixture has emulsified, you can add a little more oil each time, pulsing in between until oil is consumed and mayonnaise has become thick.
Scrape the bowl down if needed and add lemon juice. Process 15 seconds.
Video
Notes
If mayonnaise feels to thin, stream a tablespoon of oil in at a time processing until thick.
Homemade mayonnaise will usually stay fresh for up to a week in your refrigerator in a covered container. Or, check the expiration date on your eggs; mayo should last as long as the egg would have been good.