Immersion Blender Mayo
Fresh, creamy, small-batch mayonnaise.
½ – ⅔ Cup
·
5 Mins
The recipe
½ – ⅔ Cup
5 Mins
Ingredients
1 large egg (room temp) ½ cup neutral oil ½ tsp Dijon mustard ½ tsp white wine vinegar (or lemon juice) Pinch of salt
Notes
Use neutral oil like canola or grapeseed. Lasts up to 5 days in the fridge.
Directions
Place egg, mustard, vinegar, and salt in a tall container that just fits the immersion blender head. Pour the oil on top. Place blender at the very bottom, turn on, and hold still for 10 seconds. Slowly move the blender up and down as the mixture emulsifies and thickens.
Lex’s Kitchen
