1Add all the ingredients (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.
2Add all the ingredients (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.
3Add all the ingredients (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.
4Let the oil settle for 30 seconds.
5Let the oil settle for 30 seconds.
6Let the oil settle for 30 seconds.
7Put the blender in the jug directly over the yolk of the egg, right to the bottom.
8Put the blender in the jug directly over the yolk of the egg, right to the bottom.
9Put the blender in the jug directly over the yolk of the egg, right to the bottom.
10Start blending and keep the blender at the bottom of the jug for about 15 to 20 seconds while a nice thick emulsion forms.
11Start blending and keep the blender at the bottom of the jug for about 15 to 20 seconds while a nice thick emulsion forms.
12Start blending and keep the blender at the bottom of the jug for about 15 to 20 seconds while a nice thick emulsion forms.
13Gradually raise the blender up while still blending, about an inch at a time, until you have a nice thick mayonnaise.
14Gradually raise the blender up while still blending, about an inch at a time, until you have a nice thick mayonnaise.
15Gradually raise the blender up while still blending, about an inch at a time, until you have a nice thick mayonnaise.
16Transfer the mayonnaise to a clean bowl; it will keep in the fridge for about a week.
17Transfer the mayonnaise to a clean bowl; it will keep in the fridge for about a week.
18Transfer the mayonnaise to a clean bowl; it will keep in the fridge for about a week.
Ingredients
1 egg
1 egg
1 egg
1 tbsp white wine vinegar
1 tbsp white wine vinegar
1 tbsp white wine vinegar
1 pinch salt
1 pinch salt
1 pinch salt
0.5 tsp mustard powder
0.5 tsp mustard powder
0.5 tsp mustard powder
1 cup oil
1 cup oil
1 cup oil
0.75 cup cold pressed sunflower oil
0.75 cup cold pressed sunflower oil
0.75 cup cold pressed sunflower oil
0.25 cup olive oil
0.25 cup olive oil
0.25 cup olive oil
Equipment
stick blendercupjugclean bowltall jar
Tips
Use room temperature eggs.
Use the correct size jug, ideally just larger than the stick blender you’re using.
Let the oil settle before blending.
Blend at the bottom for at least 20 seconds before raising the blender.
Using dijon mustard rather than mustard powder can also help give you a thicker, more stable emulsion.
You can add any manner of flavourings, such as garlic and herbs, or swap out the vinegar for lemon or lime juice.