Method

In food processor, blend together egg, mustard, salt and pepper until smooth. With motor running, gradually drizzle in 3 tbsp of the oil; gradually add remaining oil in thin steady stream until thickened. Add lemon juice; blend until smooth.

Makes about 1 cup.



Change it up: Lemon Saffron Mayonnaise

Place pinch saffron threads in small heatproof bowl; pour in 1 tsp boiling water. Let stand for 10 minutes. Stir in 1/2 cup Homemade Mayonnaise, 1/4 tsp grated lemon zest, 2 tsp lemon juice and pinch salt.









Ginger, Garlic and Green Onion Mayonnaise

In small bowl, stir together 1/2 cup Homemade Mayonnaise; 1 green onion, finely minced; 1 clove garlic, finely grated or pressed; and 1 tsp finely grated fresh ginger.





Chipotle Lime Mayonnaise

In small bowl, stir together 1/2 cup Homemade Mayonnaise; 1 chipotle chili in adobo sauce, seeded and finely chopped; 1/2 tsp adobo sauce; 1/4 tsp grated lime zest; 1 tsp lime juice; and pinch salt.









Tomato Basil Mayonnaise

In small bowl, stir together 1/2 cup Homemade Mayonnaise; 1 tbsp chopped drained oil-packed sun-dried tomatoes; 1 tbsp lightly packed fresh basil leaves, finely chopped; and pinch salt.









Herb and Roasted Garlic Mayonnaise

Slice off top third of garlic head to expose cloves; discard. Drizzle with 1 tsp olive oil; wrap in foil. Bake in 375°F oven until tender and golden, about 45 minutes. Let cool completely. Squeeze cloves into bowl; mash until smooth. Stir in 1/2 cup Homemade Mayonnaise, 1 tbsp each chopped fresh parsley and finely chopped fresh chives, 1 tsp lemon juice and pinch salt.









Tip from The Test Kitchen: Don't worry if your mayonnaise separates. Start over with another egg and, with the motor running, drizzle in another three tablespoons of vegetable oil until the mixture emulsifies properly. Then, add the separated mayonnaise in a slow stream.