Instructions: Combine the yolk, lemon juice, mustard and salt in a blender. Process the mixture briefly on low speed.

With the motor running, very slowly dribble in the oil until the mixture emulsifies. (Note: To make by hand, whisk the first four ingredients in a bowl, then whisk in the oil in a stream.)

Taste and adjust the seasoning, adding more lemon juice or salt as needed, then season with pepper. Serve immediately, or transfer to a bowl, cover and refrigerate up to three days.

This recipe yields about 1 cup for 16 servings.

Variations: o For Easy Aioli: Make mayonnaise according to recipe above but omit the salt and use really good olive oil for one-third of the oil. Use the flat side of a chefs knife to smash 4 garlic cloves to remove peels and crush flesh. Cut out any green sprouts in the garlic (theyre bitter). Using a mortar and pestle, crush the garlic with 1 teaspoon coarse sea salt to make a smooth paste. Whisk into mayonnaise.

o For Easy Rouille: Make mayonnaise according to recipe above but use half olive oil, half peanut oil. Blend in 2 cloves minced garlic, 1 teaspoon cayenne and 3 teaspoons hot paprika. Let stand at least 1 hour to allow flavors to meld.

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