Fast, creamy mayonnaise using an immersion blender. Great for salads, dips, and sandwiches. Easy, vegetarian, gluten-free.
# 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, optional
# How-To Steps:
01 - Add the egg, Dijon mustard, vinegar or lemon juice, sea salt, and black pepper (if desired) to a tall, narrow blending container.
02 - Pour the neutral oil directly over the base ingredients in the container.
03 - Place the immersion blender all the way to the bottom of the container.
04 - Activate the immersion blender and blend at the bottom for approximately 10 seconds, allowing the mixture to begin emulsifying and turning creamy.
05 - Gradually lift and lower the blender to fully integrate the oil, blending until the mayonnaise is thick and smooth, about 30 seconds.
06 - Taste the mayonnaise and modify seasoning as preferred.
07 - Transfer the finished mayonnaise to a clean jar, seal tightly, and refrigerate. Consume within 1 week.
