Mayonnaise

one-jar immersion-blender mayo

Makes 1.25 cups · 100 kcal per serving

Ingredients

• 50 g Egg
• 240 g Canola Oil
• 15 g Lemon Juice
• 5 g Dijon Mustard
• 3 g Salt

Method

1. Use a room-temperature egg. Add the egg, lemon juice, mustard, and salt to a tall narrow jar or blender beaker, pour the oil on top, and let it settle. Lower a stick blender to the bottom and blend without moving it until a thick emulsion forms, ~15 sec, then slowly raise it to draw the rest of the oil in. Blend smooth and season. Refrigerate up to a week.

Notes

It's a raw-egg sauce; use pasteurized eggs if that's a concern.