Immersion Blender Mayo :
Crack an egg into your immersion blender container.
You don’t need to bother with separating the yolk, but I do.
Add 5-10ml (1-2 tsp) of dijon mustard,
Add 15ml (1 tbsp) lemon juice,
Add 1/4-1/2 tsp salt
Optional 1/4-1/2 tsp sugar
Add 240ml (1 cup) of oil.
Let everything settle for 30 seconds so all the oil floats to the top.
Put the immersion blender to the bottom of the cup, fire it up, and slowly pull the blender up. Depending on the speed of your blender, you might need to hold it at the bottom for 10-30 seconds.
Like magic, you get mayo.
Blender Mayo:
Add all the ingredients other than the oil to your blender.
With the blender on high, slowly pour in 200ml of oil in a very thin stream.
Like magic, you get mayo.
As for the oil, the gooder the better, but do not use EVOO.
I encourage everyone to spend some time researching the various olive oils and making tasting notes, or tasty notes.
If you’re using all the mayo the same day, using a whole egg is fine. If you’re planning of keeping it in the refrigerator for a few days, only use the yolk + 2 tbsp water – this also makes a smoother and creamier mayo.