Drizzle the oil in slowly so that the processor has time to fully emulsify the oil into the egg mixture. If the oil is separating from the mixture, you probably need to slow down the drizzle. You can store mayo in a sealed jar in the refrigerator for a few weeks.This recipe makes about 1 cup of mayonnaise.
1teaspoonlemon juiceor white vinegar
1teaspoonDijon mustardor dry mustard
drizzle of honeyoptional
1cupoilmild-flavored so it doesn't dominate the flavor of the mayonnaise; avocado, safflower, sunflower or a light olive oil
In a food processor, add the mustard, egg, lemon juice, and honey.
Turn your processor on high and slowly drizzle the oil in the mixture - add it to the small opening on top that many processors and blenders provide.
Store in a sealed container in the refrigerator for a few weeks.