A delicious and easy to make alternative to store-bought mayonnaise.
- 1 cup vegetable oil
- 1 large egg room temperature
- ¼ teaspoon sea salt
- 1 teaspoon white vinegar
- 1 teaspoon dijon mustard
- 1.5 teaspoons lemon juice
Place ingredients into a wide mouth mason jar.
Stick the immersion blender into the jar all the way to the bottom. Blend for about 10-20 seconds and then slowly lift the blender up and down until everything is blended and the mixture has become thick and emulsified. (About 1 minute)
Cover with lid and store in the refrigerator until ready to use, up to 3 days.
Serving: 1tablespoon | Calories: 11kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 1mg