Homemade Mayonnaise

Homemade Mayonnaise

Ingredients

* 1 large egg, preferably pasteurized

* 200 ml neutral vegetable oil, such as sunflower or canola oil

* 1 tbsp lemon juice or white vinegar

* 1 tsp Dijon mustard or regular mustard

* ¼ tsp salt, or to taste

* ½ tsp sugar, optional

* A pinch of white or black pepper, optional

Method

* Prepare the ingredients. Bring the egg to room temperature if using a pasteurized shell egg. Measure the oil, lemon juice, mustard and salt.

* Combine. Place the egg, lemon juice, mustard and salt in a tall, narrow blending jug.

* Add the oil. Pour the oil over the ingredients.

* Blend. Place an immersion blender at the bottom of the jug. Blend without moving it for about 10–15 seconds, until a thick, white emulsion begins to form.

* Finish blending. Slowly raise the blender to incorporate the remaining oil until the mayonnaise is smooth and creamy.

* Taste and adjust. Add more lemon juice or salt if needed. Add the optional sugar or pepper and blend briefly.

* Store. Transfer to a clean, covered container and refrigerate immediately.

Tips for thick, creamy mayonnaise

* Use a tall, narrow jug for easier emulsification.

* Add the oil gradually if using a regular blender or whisk.

* If the mayonnaise is too thick, blend in a teaspoon of water at a time.

* If it splits, start with a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it.