Homemade Mayonnaise

Ingredients

• ●1 large egg yolk, at room temperature
• ●1 Tbsp Dijon mustard
• ●1 Tbsp fresh lemon juice
• ●1 Tbsp white wine vinegar
• ●¼ tsp fine sea salt
• ●240 ml (1 cup) neutral oil (avocado or light olive oil)

Method

1. In a tall, narrow container (an immersion blender cup works perfectly), combine the egg yolk, mustard, lemon juice, vinegar, and salt.
2. Add the oil — it will sit on top of the egg mixture.
3. Place an immersion blender at the very bottom of the container, touching the base. Turn it on and hold it still for about 10 seconds — you'll see the mayonnaise form from the bottom up. Slowly tilt and move the blender upward through the oil until everything is emulsified. Total time: about 30 seconds.
4. Alternatively, whisk the yolk mixture by hand in a bowl and add the oil in a very thin stream, whisking constantly. This takes about 5 minutes.
5. Taste and adjust salt and lemon.
6. *Storage:** Refrigerator for up to 1 week. Because it contains raw egg yolk, use fresh, high-quality eggs.