Yield:  1 1/2 cups


1 egg, room temperature
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon dry mustard
2 pinches sugar
1 tablespoon sherry vinegar


In a blender, combine egg with 1 teaspoon of oil and salt. Blend at lowest speed.

With blender still running, add remaining oil in a slow, steady stream until it is incorporated. If mayo becomes too thick, thin it out with a little water.

Transfer mayonnaise to a bowl, stir in mustard, sugar and vinegar.  Season to taste with salt. Serve immediately.

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