Umami Mayonnaise

You'll make about 1 cup from one batch.

1 large egg, near or at room temperature
1 small clove garlic, minced and mashed or put through a garlic press
½ plus ⅛ teaspoon Red Boat salt; rounded ¼ teaspoon fine sea salt plus ¼ teaspoon MSG; or rounded ¼ teaspoon fine sea salt plus scant 1 teaspoon nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
240 ml | 1 cup canola oil or other neutral oil

To make with an immersion blender: Put the egg, garlic, salt, mustard, maple syrup, lemon juice, and oil in a 2-cup container (such as a measuring cup or glass jar) that’s wide enough for the hand-held blender to fit into. Insert the blender to touch the bottom. Blend on high speed to create a creamy, thick emulsion, pulling up the blender as things approaching being fully incorporated to make sure everything is evenly worked into the mixture.
To make with a food processor: Put the egg, garlic, salt, mustard, maple syrup, and lemon juice in the food processor’s work bowl. Start the processor and after a creamy yellow mixture forms, 5 to 10 seconds, start pouring the oil through the feed tube in a slow, steady stream as thin as angel hair pasta. Midway through, after things thicken, pour a thicker stream, as wide as spaghetti. After about 2 minutes, all the oil should be incorporated and the mayo should be creamy and spreadable.
Regardless of method, taste and if needed, adjust with extra salt (savoriness), lemon juice (tang), or water by the teaspoon (softer texture). Blend or pulse to incorporate. Transfer the mayonnaise to an airtight container. Before using, wait 30 minutes to allow the umami depth to develop. This mayonnaise keeps in the refrigerator for at least a week.