We think the stick blender method works perfectly for this recipe but it works just as well in your food processor or blender. For Stick Blender: Place the egg, mustard, vinegar, lemon juice, oil and a pinch of salt in the jug of your stick blender, stand the blender in the jug pushed all the way to the bottom. Start without moving the blender, then once you see it starting to emulsify and go creamy slowly start moving it up to incorporate all ingredients until you have a creamy mayonnaise. For Food Processor or Blender: Place all ingredients except oil into the processor or blender bowl and blend on low speed until combined. Slowly start to drizzle the oil in with the blender running and continue to mix until you have a creamy mayonnaise. Makes approx. 2/3 cup. Store in a glass jar and keep for up to 2 weeks in the fridge