Make rich, creamy mayonnaise quickly with an immersion blender. Ideal for spreads, salads, or dips.
# What You 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 such as 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 blending container.
02 - Pour the neutral oil directly on top of the other ingredients in the container.
03 - Insert the immersion blender all the way to the bottom of the container, then turn it on. Keep the blender at the base for about 10 seconds until emulsification begins and the mixture appears creamy.
04 - Slowly lift and lower the immersion blender to incorporate all the oil. Continue blending until the mayonnaise achieves a thick and smooth consistency, approximately 30 seconds.
05 - Taste and adjust salt or pepper according to preference.
06 - Transfer the finished mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within one week.
