Mayonnaise

• portions: 1 cup
• temps actif: 10 minutes
• temps total: 10 minutes

Ingrédients

1 large egg

1 tablespoon red wine vinegar or white wine vinegar (try less next time)

1/4 teaspoon fine sea salt, or more to taste

1 cup light olive oil

1 teaspoon fresh lemon juice, optional

Instructions

Important: You need an immersion (stick) blender and a tall, narrow jar.

Add egg, vinegar, lemon juice (optional), and salt to a tall, narrow jar. Then, pour all the oil directly over the other ingredients.

Insert the immersion blender wand, pressing the head firmly against the bottom of the jar so that it fully covers the egg.

Turn the blender on high. Keep the blender head pressed to the bottom. Don’t lift it yet! You’ll quickly see a thick, white, creamy mixture begin to form at the very bottom of the jar, creating a stable base (this usually takes 15-30 seconds). This initial formation is crucial as it establishes the stable emulsion that will incorporate the rest of the oil.

Once you have a thick layer of mayo at the bottom, slowly lift the blender up and down to incorporate the remaining oil until all is thick and creamy. Taste for seasoning then add salt, lemon juice or extra vinegar to taste.

Nutrition

• Taille de Portion: 1 tablespoon
• Calories: 126
• Lipides Totaux: 14 g
• Lipides Saturés: 1 g
• Cholestérol: 12 mg
• Glucides Totaux: 0 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 0 g