1 whole egg at room temperature 30 minutes
1 tablespoon lemon juice (from ½ a lemon)
1 teaspoon dijon mustard
1 medium clove garlic, minced
1 cup canola oil
- Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender.
- Add garlic, if using.
- Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
- Season mayonnaise to taste with salt and pepper.
Store in a sealed container in the refrigerator for up to two weeks.