If you have a hand-held blender, such as the one made by Braun (“blender on a stick”), you needn’t slowly drip the oil in—just put all the ingredients (in this order: the egg, the lemon juice, the oil, then the seasonings) into the mixing bowl, blending constantly until all of the oil is emulsified.
Put the mustard, salt, and egg in a blender and blend for about 20 seconds. Add the oil very slowly, in droplets, and blend until all of the oil has been bound with the egg mixture and the mayonnaise is thick and creamy. Add the lemon juice and blend briefly to incorporate.
© 1992 All rights reserved. Published by UNC Press.