### Ingredients:

- 1 large egg (at room temperature)

- 1 tablespoon Dijon mustard (optional)

- 1 tablespoon white vinegar or lemon juice

- 1/2 teaspoon salt (or to taste)

- 1 cup (240ml) neutral oil (such as vegetable, sunflower, or canola oil)

- 1 teaspoon water (optional, to adjust consistency)


### Instructions:


1. **Prepare the ingredients**: Ensure the egg is at room temperature, as it helps the mayonnaise emulsify better. 


2. **Whisk the base**: In a food processor, blender, or mixing bowl, combine the egg, mustard (if using), vinegar (or lemon juice), and salt. Blend or whisk for 10-15 seconds to combine.


3. **Add the oil slowly**: While the blender or food processor is running on low, slowly begin to drizzle in the oil in a very thin, steady stream. If you're doing it by hand with a whisk, pour the oil drop by drop at first. Once the mixture begins to thicken, you can add the oil a bit faster.


4. **Check the consistency**: Once all the oil is added, you should have a thick, creamy consistency. If it's too thick, you can whisk in a teaspoon or two of water to adjust.


5. **Taste and adjust**: Taste the mayonnaise and adjust the seasoning with more salt, vinegar, or lemon juice if needed.


6. **Store**: Transfer the mayonnaise to a clean jar or container and refrigerate. It can be stored in the fridge for about a week.


Enjoy your homemade mayonnaise!