|Vinegar/Lemon juice||1 Tablespoon|
|Salt/A mixture of garlic and onion salt (use less if mayonnaise is to be used with salty ingredients, such as tuna)||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
Place the egg, vinegar, salt, and dry mustard in processor bowl.
Process with metal blade 4 or 5 seconds.
With the motor running, pour oil through the feed tube, drop by drop at first, then in a scant, steady stream.
(Let it run down the edge of the bowl next to the handle.) Refrigerate in a covered jar.
Use within 1 to 2 weeks.
If the mayonnaise should separate, place another egg in the processor bowl and add the separated mixture very slowly through the tube with the blades running.
It will reemulsify.