Homemade Mayonnaise - It is very easy to make mayonnaise at home, and takes only minutes. 1 egg, poached 30 seconds in boiling water (the poaching step is not necessary, but may make some feel better that the egg is no longer raw) 5ml (1 tsp.) Dijon mustard (do not substitute another kind) Juice of 1 lemon, strained 2ml (scant 1/2 tsp.) smoked sweet Spanish paprika 5ml (1 tsp.) salt Freshly ground white pepper (black pepper leaves ugly specks in the mayo) 275-400ml (1 1/2-2 cups) extra virgin olive oil Put the egg, lemon juice, Dijon mustard, smoked paprika, salt and pepper in the blender and whiz until smooth. With the blender running, add oil a drop at a time until it begins to emulsify, then start adding oil in a very thin drizzle. Stop adding oil if too much collects on the surface and wait for it to emulsify. The amount of oil you use depends on the size of the egg and the weather. You know the maynnaise is done when it thickens and makes a loud 'schhluupp!' noise. You will notice that the mayonnaise is not white like commercial mayonnaise, but a lovely yellow. If you use organic eggs from free-range chickens whose yolks are a deeper yellow than those of factory-farmed eggs, the mayonnaise will be an even richer color. The best extra virgin olive oil is green, and that, too, colors the mayonnaise. Variation: For green mayonnaise, put a handful of fresh flat-leaf parsley leaves in with the egg and lemon juice (before adding the oil). Usse as you would commercial mayonaise, in salads and sandwiches and on steamed vegetables. Notice how much better it tates!