Making it with a wire whisk, a blender, or a food processor. Have all ingredients and utensils at room temperature.
To make mayonnaise with a wire whisk, beat 1 egg yolk until thick. Add 1/4 teaspoon salt, 1/4 teaspoon dry mustard, and a pinch of cayenne pepper. Add 3/4 cup vegetable or olive oil, drop by drop, whisking well after each addition. When thick, add 1 tablespoon lemon juice or vinegar.
Yield: about 3/4 cup.
Blend at low speed for 15 seconds 1 whole egg, 1 egg yolk, 3/4 teaspoon salt, 1/z teaspoon dry mustard, and 2 tablespoons lemon juice or white vinegar. Add a dash of tabasco, if desired. Continuing at high speed, add 11/2 cups vegetable or olive oil in a thin stream. Yield: about 13/4 cups. Using a food processor Whirl 1 whole egg, 2 tablespoons lemon juice or white vinegar, 3/4 teaspoon salt, 1/z teaspoon dry mustard, and 1/e teaspoon white pepper for 3 seconds. Continue processing, adding 11/4 cups vegetable or olive oil in a thin stream.
Refrigerated in a tightly sealed container, homemade mayonnaise will keep for a week. To rescue curdled mayonnaise, whisk 1 egg yolk until thick. Beat in a few drops of oil, then gradually beat in the mayonnaise.