Ingredients:

  • 1 whole large egg (must be room temperature)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice OR white wine vinegar
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups neutral-flavored oil (Canola, Vegetable, or Light Olive Oil, slightly cold)

Instructions:

  1. Prep the Vessel: Ensure your jar or beaker is clean and dry. Add the room-temperature egg, Dijon mustard, lemon juice, and salt into the bottom of the tall vessel.
  2. Add the Oil: Pour the full quantity of oil (1 1/4 cups) directly on top of the base mixture. Do not stir or combine. The egg mixture should sit completely submerged under the oil.
  3. Position the Blender: Carefully lower the immersion blender head into the vessel until it rests firmly and squarely on the very bottom, completely covering the egg mixture.
  4. Initiate the Blitz (Phase 1): Turn the blender on its highest setting and do not move it. You should see a thick, opaque white emulsion forming instantly around the blade at the bottom.
  5. Slowly Lift (Phase 2): After about 15–20 seconds, once a thick white layer is established (roughly half the oil has been incorporated), slowly and steadily begin to lift the blender head up through the remaining oil.
  6. Final Blend: Once the head reaches the surface, pulse the blender a few times, moving it up and down quickly, to ensure all the oil is fully combined and the mixture is uniform. The result should be very thick and glossy.
  7. Taste and Adjust: Remove the blender head. Taste the mayonnaise. Adjust seasoning by adding a pinch more salt or a small squeeze more lemon juice if needed, stirring well with a small spatula.
  8. Store: Transfer the finished mayo to an airtight container. It will thicken further once chilled. Store in the refrigerator.