Mayonnaise

Ingredients

• 1 large egg
• 1 tbsp (15ml) lemon juice
• 1 tsp dijon mustard
• 1 medium clove garlic, minced (optional)
• 1 cup (240ml) vegetable oil (or canola oil)
• kosher salt

Directions

1. Place egg, lemon juice, and mustard in a jar or cup that just fits the immersion blender head — the mixture must reach the blades.
2. Add garlic if using. Pour oil on top and let settle for 15 seconds.
3. Place blender head firmly at the bottom and run on high. Do not move until mayo begins to form, then slowly tilt and lift until all oil is emulsified.
4. Season with salt to taste.

Notes

• Jar size: The jar must be just slightly wider than the blender head so the egg and oil are in contact with the blades at the start. If the mixture won’t reach, double the recipe.
• Watery mayo: If the mixture hasn’t emulsified, let it settle and separate, then blend again.
• Storage: Refrigerate in an airtight container for up to 2 weeks.