MAYONNAISE
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1 large egg
1 tsp dijon mustard
1 tbl raw apple cider vinegar
1/2 tsp salt

1 cup light olive oil (I guess you can use extra virgin, but your mayo will probably be yellow/green and taste very olive-y)

Whiz everything but the oil in the food processor for 30 seconds. Then while the motor's still running start adding the oil - but BE CAREFUL. At first, only put it in 1-2 drops at a time. After you've got 10 drops in there, start pouring it in by the 1/2 teaspoon. Then by the tablespoon. And finally when you have a little less than 1/2 cup of the oil left, you can start just pouring it in in a thin stream. This made a thick creamy mayo that I was licking off of the food processor blades.

I was stupidly excited when I made this today...ask my DH...I was shoving the jar of wiggling mayo in his face and going "LOOK! It was like MAGIC! HOLY CRAP!"