1Put a whole egg, a pinch of salt, a little bit of mustard powder, some white wine vinegar, and the oil into a cup or tall jar slightly wider than a stick blender.
2Let the oil settle for 30 seconds.
3Put the blender in the jug directly over the yolk of the egg, right to the bottom.
4Start blending and keep the blender at the bottom of the jug for about 15 to 20 seconds while a nice thick emulsion forms.
5Gradually raise the blender up while still blending about an inch at a time until you have a nice thick mayonnaise.
6Transfer the mayonnaise to a clean bowl.
Ingredients
1 whole egg
1 pinch salt
0.5 tsp mustard powder
1 tbsp white wine vinegar
1 cup oil
Equipment
stick blendercuptall jarclean bowl
Tips
Use cold-pressed seed oils for a healthier option.
Olive oil can become bitter when blended, so use a mix of 25% olive oil and 75% other neutral oil.
Use room temperature eggs.
Use the correct size jug, ideally just larger than the stick blender you’re using.
Let the oil settle for 30 seconds before blending.
Blend at the bottom for at least 20 seconds before gradually raising the blender.
Using dijon mustard rather than mustard powder can help create a thicker, more stable emulsion.
Recipe is adaptable: add garlic, herbs, or swap vinegar for lemon/lime juice.