Quickly blend egg, oil, and mustard for creamy mayonnaise perfect for dips, salads, or sandwiches.
# What You'll Need:
→ Base
01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice
→ Oil
04 - 1 cup neutral oil (sunflower, canola, or light olive oil)
→ Seasoning
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper (optional)
# How to Make It:
01 - Place the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if using) into a tall, narrow immersion blender container.
02 - Pour the neutral oil over the other ingredients in the container.
03 - Insert the immersion blender to the bottom of the container.
04 - Turn on the blender and hold it at the bottom for approximately 10 seconds as the mixture begins to emulsify and become creamy.
05 - Gradually raise the blender, moving it up and down to incorporate all of the oil. Continue blending until the mixture is thick and smooth, about 30 seconds.
06 - Taste and adjust seasoning if necessary.
07 - Transfer the mayonnaise to a sterilized jar, seal, and refrigerate. Consume within 1 week.
