master

Mayonnaise (Immersion Blender)

large egg, room temperature

dijon mustard

apple cider vinegar

fresh lemon juice

coarse salt

fluid oz sunflower oil

Equipment

1. Add the egg, Dijon mustard, lemon juice, apple cider vinegar, and salt to the jar. Then pour in all of the oil.

2. Place the immersion blender in the jar, letting it touch the very bottom. Hold the jar and turn on the blender while staying at the bottom. Do not move up and down.

3. Once the bottom is white, thick, and creamy, move the immersion blender up a little and continue blending while slowly moving to the top until the whole mixture is emulsified. This should take less than 30 seconds. Stir in any residual oil at the top and blend for a few seconds to incorporate fully.

4. Clean the edges of the jar, cover with a lid, and store in the fridge up to two weeks.