One-Egg Mayonnaise

Directions

1. 1
   In a food processor or blender, blend the egg and lemon juice for 10 seconds.
2. 2
   With the processor running, slowly pour in the oil through the feed tube.
3. 3
   Mixture should thicken.
4. 4
   Add the pepper and salt and pulse once or twice to blend.
5. 5
   Transfer to an airtight container and refrigerate for at least 30 minutes before using.
6. 6
   Best if used within 24 hours.
7. 7
   *RAW EGG WARNING
8. 8
   Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9. 9
   To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.