# What You Need:
→ Base
01 - 1 large egg, room temperature
02 - 1 tablespoon Dijon mustard
03 - 1 tablespoon white wine vinegar or lemon juice
→ Oil
04 - 1 cup neutral oil (such as sunflower, canola, or light olive oil)
→ Seasoning
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon freshly ground black pepper (optional)
# How to Make It:
01 - Add the egg, Dijon mustard, white wine vinegar or lemon juice, sea salt, and black pepper (if using) to a tall, narrow blending container.
02 - Pour the neutral oil directly on top of the other ingredients.
03 - Insert immersion blender fully to the bottom of the container.
04 - Switch immersion blender on and keep at the bottom for 10 seconds, allowing mixture to begin emulsification and take on a creamy texture.
05 - Slowly raise and lower the immersion blender to incorporate all the oil. Continue blending until mixture is thick and smooth, approximately 30 seconds.
06 - Taste the mayonnaise and adjust salt, pepper, or acid to preference if necessary.
07 - Transfer prepared mayonnaise to a sterile jar, seal tightly, and refrigerate. Consume within 7 days.
