To make a quick mayonnaise, mix an egg yolk and 1/8 teaspoon of table salt in a food processor. Add 1 tablespoon of lemon juice and 1/2 teaspoon of Dijon mustard. While actively blending, slowly add 3/4 cup of vegetable oil. The mixture should be thick. Add additional salt or lemon juice to taste. Cover and refrigerate for at least five days. Stir before serving.
It is important to add the vegetable oil as slow as possible. Adding it too quickly breaks the mayonnaise, causing the oil and egg yolk to separate. If this happens, use a clean bowl and whisk 1 egg yolk with 1 teaspoon of tepid water. Slowly add to the broken mayonnaise. Then, very slowly whisk 1/4 cup vegetable oil into the mixture.
Some healthy alternatives to the mayonnaise recipe include replacing the table salt with sea salt, replacing the vegetable oil with cold pressed extra-virgin olive oil, replacing the egg with an organic free range egg and replacing lemon juice with organic apple cider vinegar.
Other common mayonnaise recipes include the addition of roasted red peppers, garlic cloves, parsley, tarragon or chives. It is also common to include ground pepper, finely chopped onion or grated Parmesan cheese.