Mayonnaise

1 large egg

1 tablespoon lemon juice

1 teaspoon Dijon-style mustard

1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)

3/4 – 1 cup neutral vegetable oil

Fast and easy mayonnaise

I used to use a small food processor to make mayonnaise. It was pretty easy and rarely failed as long as I was careful about adding the oil slowly. Then I read an article on the website Serious Eats about using an immersion blender for mayonnaise, and I haven’t looked back. I also haven’t bought commercial mayonnaise since. This is so easy and foolproof you won’t either.
Makes about 1 cup

Crack the egg into a sturdy, narrow vessel (I use the base of a cocktail shaker, but you probably have the cup that came with your immersion blender). Add the lemon juice, mustard and salt. Pour in the oil.* Place the head of the immersion blender so it touches the bottom of the cup and turn it on. Blend for a minute or so, carefully tilting and lifting the head of the blender off the bottom, until all the oil is emulsified and the mayonnaise is thick. The mayonnaise will keep for at least two weeks in the refrigerator.

* If you like a smooth, creamy mayonnaise (like Kraft or Duke’s), use 3/4 cup of oil and mix just until the mayonnaise is completely emulsified; if you prefer the stiffer texture of Best Foods (aka Hellman’s), use the full cup and mix for 10 to 15 seconds longer.

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