Using a food processor saves time and there is little risk of curdling, but it does make a lighter texture and colour. Use the quantities as for classic mayonnaise (left), using 1whole egg instead of the 2egg yolks to help lighten it. Once you have added about 300ml (½ pint) oil, stop the machine and check the texture. If the mayonnaise is too thin, continue adding oil, and if too thick add 1–2tablespoonslemon juice, single cream or natural yogurt.
Process the whole egg, salt, white pepper, lemon juice and Dijon mustard in a food processor for 15 seconds. With the machine running, add the oil drop by drop at first, then in a steady stream. Adjust the seasoning.