Instructions: Combine the egg, salt, and 3
tablespoons olive oil in a blender. Blend until the mixture is light yellow. With blender running, add the remaining olive oil in a slow, steady, thin stream. Stop pouring only if the oil is not being absorbed.

Continue adding the remaining oil in a thin stream. Add the lemon juice and blend briefly. Adjust the seasonings, adding more salt or lemon juice if needed. Transfer to a small bowl. Cover tightly and refrigerate until needed.

Makes 1 cup.

Note: The United States Department of Agriculture has issued a warning about the use of raw eggs. If you feel you may be at risk, do not make dishes which feature raw eggs, including mayonnaise.

For variety, add finely snipped chives, chopped tarragon, crushed anchovies, lemon zest, or capers. For a lovely green-tinted mayonnaise, process fresh basil leaves in a blender or food processor witha little olive oil and stir into the mayonnaise. Lemon mayonnaise lasts for several days. Just wrap tightly and store in the refrigerator.

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