Yield: ~1 1/2 cups
Ingredients
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 cup vegetable oil
- fine salt
Method:
- Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup.
- Pour oil on top and allow to settle for 15 seconds.
- Place head of immersion blender at bottom of cup and switch it on.
- As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
- Season mayonnaise to taste with salt.
- Store in a sealed container in the refrigerator for up to two weeks.
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