Tool

• Immersion blender

• Tall container or wide‑mouthed mason jar

Ingredients

• 1 whole egg

• 2 teaspoons lemon juice

• 2 teaspoons Dijon mustard

• 1 teaspoon white wine vinegar

• ¼ teaspoon salt

• ¾ cup light or neutral oil (light olive, vegetable, canola, or avocado)

Direction

Blend

• Add all ingredients to a tall container in the order listed.

• Press the immersion blender to the bottom of the jar.

• Blend 15 seconds without lifting.

• Then move the blender up and down (without breaking the surface) until all oil is emulsified and mixture is thick and off‑white.

• Season with more salt or lemon juice to taste.

• Cover tightly and refrigerate for up to 5 days.

Notes

• No immersion blender? Use a regular blender or food processor:

  • Blend everything except the oil first.

  • With blender running on low, add oil a few drops at a time until creamy.

  • Then add remaining oil in a slow stream until very thick.

• All ingredients should be room temperature for best emulsification.

• Add garlic or herbs for flavored mayo.

Nutrition

(entire batch)

Calories: 1518kcal • Carbs: 2g • Protein: 6g • Fat: 168g
Saturated Fat: 26g • Polyunsaturated Fat: 95g • Monounsaturated Fat: 39g
Cholesterol: 164mg • Sodium: 754mg • Potassium: 88mg
Fiber: 0.5g • Sugar: 1g
Vitamin A: 245IU • Vitamin C: 4mg • Calcium: 32mg • Iron: 1mg