Homemade Immersion Blender Mayonnaise

Ingredients

• 1 egg (room temperature)
• 1 cup extra light olive oil (do not use extra virgin olive oil as it will be too bitter)
• 1 tsp Dijon mustard
• 1 tsp lemon juice (freshly squeezed)
• 0.5 tsp salt

Steps

1. 1

   Add the room temperature egg, Dijon mustard, lemon juice, salt, and extra light olive oil into a wide-mouth mason jar.

2. 2

   Place the immersion blender all the way to the bottom of the jar, ensuring it covers the egg yolk.

3. 3

   Turn the immersion blender on high and hold it steady at the bottom of the jar for about 10-15 seconds until you see the emulsion start to form at the bottom.

4. 4

   Once the mixture begins to turn white and creamy at the bottom, slowly tilt and lift the immersion blender up and down to incorporate the remaining oil until the mayonnaise is thick and uniform.

Notes

It is crucial to use 'extra light' olive oil rather than 'extra virgin' olive oil, as the latter has a strong flavor that will make the mayonnaise taste bitter. Ensure the egg is at room temperature for the best emulsion results.

Nutrition per serving

• condiment
• homemade
• vegetarian
• gluten-free
• dairy-free
• quick
• staple