Rich, creamy mayo made fast with an immersion blender. Fresh, tangy, and perfect for spreads and 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
# Directions:
01 - Combine egg, Dijon mustard, white wine vinegar or lemon juice, fine sea salt, and freshly ground black pepper (if using) in a tall, narrow blending container.
02 - Pour the neutral oil gently on top of the other ingredients in the container.
03 - Position the immersion blender at the bottom of the container and activate, blending for approximately 10 seconds until emulsification occurs.
04 - Slowly raise and lower the blender to fully integrate all the oil, blending until the mixture becomes thick and smooth, about 30 seconds.
05 - Taste the mixture and adjust seasoning as desired for optimal balance.
06 - Transfer the mayonnaise to a clean jar, seal tightly, and refrigerate. Use within 1 week for best quality.
