I used to use a food processor (and I've used a blender once, too). The immersion/stick blender method truly rules...hands down. In fact, you don't even need to have the stuff at room temp!

Just dump 1 egg, 3/4 cup light tasting oil, 1/4 tsp salt, 1/4 tsp mustard powder and 1 T lemon juice in the jar. Stick the blender in it and rest it on the bottom of the container, pulse with about 5 seconds between pulses until you get mayo, keeping it at the bottom. Near the end, you'll have to mix it up a little while pulsing to incorporate the last of the oil. Because the oil floats above all the other ingredients, it incorporates slowly enough to get the emulsion without any drizzling necessary!

It all takes less than a couple of minutes. If you mix it in a ball jar, you can also store it there too so less cleanup.

Today I have homemade mayo tuna salad over mixed greens for lunch. Yum!