Super Easy Mayonnaise
- 1 large egg
- 1 teaspoon lemon juice
- ½ teaspoon dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder (optional)
- ⅔-¾ cup light-tasting olive oil (Bertolli) or avocado oil
Tools: Stick blender and a wide-mouth mason jar.
In a wide-mouth mason jar, add the egg, lemon juice, dijon mustard salt, and garlic powder, if using. Pour in the oil.
With the stick blender, place the blender directly over the egg yolk. Blend for 10 seconds, or until it starts to thicken, and then move the blender up and down to properly emulsify the ingredients, about 20 seconds, until smooth.
Hooray! Nice creamy mayo. If it looks like it is curdled, there was too much oil. Don’t worry. You can start again and slowly add in the curdled mayo. Crisis averted!
TIP: Make an aioli by mixing prepared mayo with lemon juice and garlic paste or fresh herbs. Fancy!