Delicious homemade mayo in minutes. Great for spreading on sandwiches, stirring into tuna salad or making a ranch dip for veggies.
Place all the room temperature ingredients, in the order listed (egg first), into a wide mouth glass jar.
Wait until the egg settles to the bottom and the oil has risen above.
- Place the immersion blender into the jar and press it to the bottom, gently covering the egg. Blend keeping the blender pressed against the bottom of the jar for at least 15-20 seconds. Once the mayonnaise starts to emulsify, slowly start to move the blender up to combine the ingredients. When you reach the top of the oil, slowly move the blender back down to the bottom. Keep doing this until mayonnaise forms.
- Scrape the mayonnaise into a jar and seal with a lid.
Store in the fridge for up to a week.