Ingredients:

  • 1 large egg yolk (approximately 18g)
  • 1 tablespoon lemon juice, freshly squeezed (approximately 15ml)
  • 1/2 teaspoon Dijon mustard (approximately 2.5ml)
  • 1/4 teaspoon fine sea salt (approximately 1.5g)
  • 1/8 teaspoon white pepper, or black pepper (approximately 0.7g)
  • 1 cup neutral-tasting oil, such as canola or grapeseed (approximately 240ml)
  • 1 tablespoon water, optional (approximately 15ml)

Instructions:

  1. Ensure all ingredients are at room temperature. Separate the egg yolk carefully into a tall container. Add the lemon juice, Dijon mustard, salt, and pepper, layering on top of the egg yolk.
  2. Gently pour the oil on top of the other ingredients, being careful not to disturb the yolk. It's important that the yolk stays at the bottom initially.
  3. Place the immersion blender all the way at the bottom of the container, covering the egg yolk completely. Turn the blender on high. Hold it steady for about 20-30 seconds without moving it. You should see the mayonnaise start to form and lighten in color.
  4. Slowly move the immersion blender up and down in the container to incorporate the remaining oil. Continue blending until all the oil is emulsified and the mayonnaise is thick and creamy. This should take another 10-20 seconds.
  5. If the mayonnaise is too thick, add a tablespoon of water and blend again briefly to reach your desired consistency.
  6. Taste the mayonnaise and add more salt, pepper, or lemon juice as needed.
  7. Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.