Smooth, creamy mayonnaise in five minutes using an immersion blender. Ideal for sandwiches, salads, and dips.
# 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, 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
# Directions:
01 - Add egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper, if using, to a tall, narrow blending container suitable for an immersion blender.
02 - Pour the neutral oil gently over the other ingredients in the container.
03 - Insert the immersion blender fully down to the bottom of the container.
04 - Turn on the immersion blender and hold it steady at the bottom for approximately 10 seconds, allowing the mixture to begin thickening and emulsifying.
05 - Gradually raise and lower the blender, moving it up and down to incorporate all the oil and achieve a thick, creamy consistency, blending for about 30 seconds.
06 - Taste and adjust salt and pepper if desired.
07 - Transfer mixture to a clean jar, seal tightly, and refrigerate. Consume within 1 week for best quality.
