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1 egg, room temperature
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1 TBSP dijon mustard, the better quality, the better your mayo
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1 TBSP white wine vinegar
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1/4 heaping tsp salt
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1 & 1/4 neutral oil - peanut, avocado for clean keto, canola, corn, vegetable for non-strict keto; coconut oil, olive oil, and sesame oil not recommended
Let the egg come to room temperature, or dunk it in some warm water for a few minutes. It doesn't have to be exact.
With a small food processor, add the egg and pulse until well blended. Add dijon, white wine vinegar, and salt and blend until well combined.
With the food processor running on low, begin adding oil by slowly drizzling it into the lid of the food processor. Most food processors haven two tiny holes in the lid precisely for making sauces and emulsions this way. Mine didn't have holes when I bought it, so bae drilled them in for me.
Once the mayo begins to thicken, you can pour in the oil faster if you like. If it's too thin, add more oil until it's the thickness you prefer.
Tip: do not over blend the sauce. If you do, eventually it will separate and it will never recombine after that. This is also why the blender is set to low.
