Creamy mayo ready in five minutes, ideal for dips, sandwiches, and salads. Easy prep with fresh ingredients.
# 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 (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, salt, and pepper (if using) to a tall, narrow blending container.
02 - Pour the neutral oil gently over the base mixture.
03 - Position the immersion blender at the bottom of the container.
04 - Activate the immersion blender, holding it at the base for approximately 10 seconds until the mixture starts to emulsify.
05 - Slowly raise and lower the blender to fully incorporate the oil, blending until the texture becomes thick and smooth, about 30 seconds.
06 - Taste and modify salt or pepper to preference if required.
07 - Transfer the finished mayonnaise to a clean jar, seal, and refrigerate. Consume within 1 week.
