Mayonnaise, for real

I love to make my own mayonnaise, and mayo has been a topic of conversation with at least two readers recently, so here's the recipe. The flavor is superb, it keeps for months,* the ingredients are free of corporate chemical weirdness (especially if you choose local, organic and free range), and it's kinda neat to watch the mayo form. Enjoy!

Mayonnaise

1 large egg
3 T. cider vinegar
1/2 t. salt
1/2 t. dry mustard
1 1/4 c. oil (vegetable, olive, canola or a combination)

1) Place the first 4 ingredients in a blender or food processor, along with 2 T. of the oil. Process for a few seconds.

2) Keep the motor running as you drizzle in the remaining oil. As soon as all the oil is incorporated, turn off the machine. Scrape the mayo into a container, cover and refrigerate.

Variations:
Green Mayo – add a handful each of chopped parsley & chives to Step 1.
Sesame Mayo – substitute a few T. of the oil with Chinese sesame oil.

From the New Moosewood Cookbook by Mollie Katzen, a great gift for any cook (except me, because I already have it--thanks Catherine!).

* this recipe uses a raw egg, but i have kept it for months without it going bad. perhaps the cider vinegar acts as a preservative?...