Ingredients:

  • 1 large egg
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 cup neutral oil

Instructions:

  1. Add the egg, lemon juice, Dijon mustard, salt, and pepper to the bottom of a tall, narrow glass jar.
  2. Pour the neutral oil on top and let the ingredients settle for 30 seconds until the oil sits in a distinct layer. Note: This ensures the blender hits the egg first.
  3. Place the immersion blender head firmly into the bottom of the jar, covering the egg.
  4. Turn the blender on high speed and hold it steady for 15-20 seconds until a thick, white cream forms at the bottom.
  5. Watch for the window of clear oil remaining at the top of the jar.
  6. Slowly tilt the blender head slightly to one side.
  7. Lift the blender head upward in a gradual, slow motion until all the oil is pulled into the mix.
  8. Blend for another 5 seconds until the texture is velvety and uniform.
  9. Taste and add a pinch more salt if it needs a boost.