Mayonnaise

• servings: 1 cup
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 large egg

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar or white wine vinegar

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

1 cup (240ml) safflower oil or vegetable oil

1 teaspoon fresh lemon juice, optional

Directions

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

Add egg, mustard, 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

• Serving Size: 1 tablespoon
• Calories: 126
• Total Fat: 14 g
• Saturated Fat: 1 g
• Cholesterol: 12 mg
• Total Carbohydrate: 0 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 0 g