Stick Blender Mayonnaise

Ingredients

  • 1 egg
  • 1 Tbsp lemon juice (about 1/2 a lemon)
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced (optional)
  • 1 cup vegetable oil
  • salt

Method

  1. Place egg, lemon juice and mustard in the bottom of a container which just fits the immersion blender head
  2. Add garlic, if using
  3. Pour oil on top, and allow to settle for 30 seconds
  4. Place head of the blender on the bottom of the container, and turn to high speed, without moving the head or pulsing
  5. As the mayonnaise emulsifies, slowly tilt and lift the blender head until all the oil is emulsified
  6. Season to taste with salt, then refrigerate for up to 2 weeks

Notes

If the egg/lemon mix doesn't reach the blender blades, double the quantity used; if the mayonnaise is watery, let the layers settle then try blending again. If you like the olive oil taste, use slightly less vegetable oil, then stir in the balance in olive oil once the mixture has emulsified. Try about half a teaspoon of salt.