Homemade mayonnaise

Directions

• Initial preparation: Make sure the egg is at room temperature. 
  This helps to emulsify the mayonnaise more easily.
• Starter mix: In a blender or food processor, add the egg, mustard, vinegar or lemon juice, salt and black pepper.
• Emulsification: Start mixing these ingredients on low speed. 
  Meanwhile, start adding the oil very slowly. 
  Start with a few drops and gradually increase the flow of oil as the mixture begins to thicken. 
  The mixture will start to get thicker and creamier as the oil is incorporated.
• Keep adding oil: Keep adding the oil in a thin trickle until the mayonnaise reaches the desired consistency. 
  The more oil you add, the thicker the mayonnaise will be. 
  Remember to go slow to ensure proper emulsification.
• Seasoning Adjustment: Taste the mayonnaise and adjust salt, pepper, and acidic flavor (vinegar or lemon juice) as needed, according to your preferences.
• Storage: Transfer the homemade mayonnaise to a clean, airtight jar. 
  It can be stored in the refrigerator for about a week.