Catering to Nobody

Mayonnaise

Mayonnaise

1 large egg, purchased from a salmonella-free source

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

½ teaspoon dry mustard

½ teaspoon salt

1 cup safflower oil

Put the egg, juice, vinegar, mustard, and salt in a food processor fitted with a metal blade. Process until well blended, about 30 to 40 seonds.

Place the oil in a small pitcher and, with the machine running, dribble it into the egg mixture in a thin stream. When all the oil has been added, turn off the processor and scrape the mayonnaise from the bowl and the blade into a small bowl that can be tightly covered. Keep the mixture chilled. It is best to use homemade mayonnaise within 24 hours.

Makes 1 cup