Mayonnaise

America's Test Kitchen - Quick Food Processor Mayo

Extra mayonnaise can be refrigerated in an airtight container for up to several days.

Makes 1 1/2 cups

Ingredients

• 2 teaspoons lemon juice from 1 lemon
• table salt
• 1/4 teaspoon Dijon mustard
• dash hot pepper sauce, such as Tabasco
• dash Worcestershire sauce
• pinch ground black pepper
• 1 large egg
• 1 1/4 cups vegetable oil (can also use canola, or light olive oil instead)

Directions

1. Process lemon juice, generous 1/4 teaspoon salt, mustard, hot pepper sauce, Worcestershire, pepper, and egg in food processor until combined and mixture turns light yellow, about 30 seconds.
2. With machine running, pour oil in thin, steady stream through feed tube until fully incorporated, thick, and emulsified, about 1 minute.