Ingredients:

  • 1 large whole egg (at room temperature)
  • 1 tablespoon fresh lemon juice or white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 cup light-flavored oil (such as avocado oil or light olive oil)

Instructions:

  1. Combine the large whole egg, fresh lemon juice (or white wine vinegar), Dijon mustard, sea salt, and freshly ground black pepper in a tall, narrow container that perfectly fits the head of an immersion blender.
  2. Carefully pour the 1 cup of light-flavored oil on top of the other ingredients without stirring.
  3. Insert the immersion blender all the way to the bottom of the container, ensuring it is completely submerged around the egg yolk. Turn the blender on high speed and blend without moving it for about 15-20 seconds, until a thick, white emulsion begins to form at the base.
  4. Slowly and steadily lift the immersion blender upwards through the oil, allowing the remaining oil to be drawn down and incorporated into the thick emulsion. Continue this motion until all the oil is fully emulsified and the mayonnaise is uniformly thick and creamy.
  5. Once desired consistency is reached, turn off the blender. Taste the mayonnaise and adjust seasoning with more salt or pepper if needed. Transfer to an airtight container and refrigerate.