Yield: 1 1/2 cups
Ingredients:
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
Directions:
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.