Ingredients
Units
Scale
- 1 egg
- 1 tsp dijon mustard (optional)
- 1 tbsp white wine vinegar or lemon juice
- 1 clove garlic (optional)
- 1/4 tsp salt
- 175ml olive oil
Instructions
- Crack the egg into the hand blender jug.
- Follow that up with the Dijon mustard, white wine vinegar and/or lemon juice, salt and oil.
- Put the head of the stick blender to the bottom of the jug. Start blending, making sure the egg at the bottom gets blended first, then as that happens slowly pull up the stick blender. This ensures that the emulsifiers in the egg are brought up through the oil.
- Transfer to a jar or container of your choice to refrigerate. It will last up to 2 weeks.
Notes
- Use your stick blender on a low power setting if it has the option. If your mayo breaks (turns watery) then 99.9% of the time it’s because your stick blender is too powerful. This is one situation where having a low power cheap stick blender has an advantage.
- Prep Time: 2 minutes
- Cook Time: 1 minute