Homemade mayonnaise

• 1 whole egg
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) cane sugar or white sugar
• 2 tsp (10 ml) fresh lemon juice
• 2 tbsp (30 ml) white vinegar
• 1 1/4 cups (310 ml) neutral oil (sunflower, avocado, or canola)

Equipment

• 1 immersion blender
• 1 tall, narrow container (yogurt container, measuring glass, wide-mouth Mason jar, or squeeze bottle)

• Place all the ingredients in the following order directly into the container: the egg, Dijon mustard, lemon juice, vinegar, salt, sugar, then the oil last. Do not mix.
• Plunge the immersion blender all the way to the bottom of the container and give it a slight angle against the base. Turn it on and do not move it until the bottom starts to emulsify and thicken, about 60 seconds.
• Once the bottom is fully emulsified, very slowly lift the blender to pull in the oil from the top.
• Finish with a few up-and-down motions until the mayonnaise is very thick and perfectly smooth. You’ll feel it. The mayo will be heavy and the up-and-down movements will become more resistant.
• Transfer to an airtight container and refrigerate for 30 minutes before using.