Cooking with Your Mom

Servings: 1 cup

Ingredients:

• 1 large egg (room temperature)
• 2 tsp white vinegar
• 2 tsp fresh-squeezed lemon juice
• 1 tsp water (room temperature)
• ½ tsp salt
• 1 cup vegetable oil (or other neutral flavored oil)

Directions:

This recipe works best with an immersion blender and a wide-mouth jar.

Add all the ingredients (in order) into a wide-mouth jar. You want that egg on the bottom!

Insert the immersion blender and push the head all the way to the bottom of the jar. Hold the jar tight! Turn on the blender and allow to run about 5-10 seconds. You will start to see the mayo forming! With the blender still running, slowly move the head upwards in the jar until it comes to the top of the mayo. Press the head slowly back down into the jar. Do this a couple of more times until everything is well incorporated. The whole process takes about 30 seconds!

Keep refrigerated.

Tips & Tricks:

Use fresh lemon juice! I made this a couple of times with the bottled stuff, and something just wasn’t quite right. I switched to fresh-squeezed and, trust me, it makes a world of difference!

I have read you can also do this with a food processor, but you have to process everything except the oil for 10-15 seconds to incorporate, then slowly drizzle the oil as you continue to process. Rather than adding everything all at once. I have personally never tried this method but wanted to share it since not everyone has an immersion blender. But you can find one on Amazon for pretty cheap! The one I use is linked below! 👇

OVENTE Immersion Hand Blender