Mayonnaise maison

• 1 œuf entier
• 1 c. à soupe (15 ml) de moutarde de Dijon
• 1 c. à thé (5 ml) de sel
• 1 c. à thé (5 ml) de sucre
• 2 c. à thé (10 ml) de jus de citron frais
• 2 c. à soupe (30 ml) de vinaigre blanc
• 1 1/4 tasse (310 ml) d’huile neutre (tournesol, avocat ou canola)

Équipement

• 1 bras mélangeur
• 1 récipient étroit et haut (pot de yogourt, verre doseur, pot Mason à large ouverture ou bouteille souple)

• Place all the ingredients in the following order directly into the container: the egg, Dijon mustard, lemon juice, vinegar, salt, sugar, see oil last. Do not mix.
• Place the immersion blender all the way at the bottom of the container, giving it a slight angle against the base. Turn it on and do not move it until the mixture starts to emulsify and thicken at the bottom, 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 gentle up-and-down motions until the mayonnaise is very thick and perfectly smooth. You’ll feel it. The mayo will be heavy and resistant under the blender.
• Transfer to an airtight container and refrigerate for 30 minutes before using.