Makes: 240 ml
Prep Time: 2 mins
Cook time: 2 mins
Things you need:
1 large room temperature egg
15ml lemon juice
1 teaspoon dijon mustard
240ml sunflower oil
Salt to taste
White pepper to taste
Steps:
Place egg, lemon juice, and mustard in the bottom of a jar or container that just fits the head of the immersion blender.
Pour oil over top, let this sit for 20 seconds. Add salt and pepper.
Put the blender blades at the bottom of the jar and turn it on full speed. Keep it at the bottom until a vortex appears on top and the mayo starts to form on the bottom. Then lift the blender head up slowly until the rest of the oil has incorporated. Keep for 2 weeks in an airtight container in the fridge.
Tips:
Use room temperature eggs
Keep the blades at the bottom of the jar until mayo forms
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