You can use a mini food processor or a hand mixer (immersion blender) to make homemade mayonnaise, just follow the same steps.

Take your egg out in advance because you want to use an egg at room temperature. If you forgot, don't worry! HINT: If you forgot to take your egg out, just place it in some warm water for about 10 minutes to bring the temperature of the egg up to room temperature.

Place the egg in a jar that is wide enough to fit your emersion blender.

Add salt and dry mustard and only ¼ cup of the oil. HINT: Only add ¼ cup of the oil, do not add all the oil at once because it will prevent the oil from emulsifying properly.

Begin to blend all of the ingredients. Move your blender up and down and from side to side until the oil and egg begin to emulsify.

Add the remaining oil a little at a time, waiting each time for the contents to emulsify before adding more oil.

Once you have incorporated all of the oil, add lemon juice. You can add the lemon juice and manually stir it in with a spoon.

Store in a jar in the refrigerator.