Instructions: Blend together egg and salt in food processor; add oil in a steady stream until emulsified.

However, I seldom make plain mayo. My preferred variations are:

Basil Aioli: To the egg and salt, add 1/4 C. packed fresh basil leaves and 1 clove garlic.

Lemon Dill: To egg and salt, add 1 Tbsp. lemon juice, 1 tsp. grated lemon zest, and 1/4 C. packed fresh baby dill.

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