Emeril's Homemade Mayonnaise

Ingredients

• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 1/2 teaspoons freshly squeezed lemon juice, or more to taste
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon ground white pepper or cayenne pepper, or more to taste
• 1 cup vegetable oil
• 1/4 cup olive oil

Instructions

1. In the bowl of a food processor fitted with the metal blade, combine the egg, egg yolk, lemon juice, mustard, garlic, salt, and pepper. Process on high speed until smooth, light yellow, and frothy, about 1 minute. While the processor is still running, combine the vegetable and olive oils in a measuring cup with a pour spout, and working very slowly, add the oil to the processor in a thin, steady stream, processing until the oil is completely incorporated and a thick emulsion is formed. (It is very important that the oil is added very slowly, especially at the beginning; otherwise the mayonnaise may break.)

2. Transfer the mayonnaise to a nonreactive bowl, and add more salt, pepper, and/or lemon juice if desired. Use immediately, or refrigerate in a nonreactive airtight container for up to 1 day.

Yield: 1 1/2 cups

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