EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Easy
This simple, easy mayonnaise recipe is made with an immersion blender. Keep it in the fridge for up to 3 weeks!
Place egg, mustard, vinegar, and salt in a 2-cup jar and use an immersion blender (right in the jar). Blend on low speed or whisk for 20 seconds until frothy.
Add 1 teaspoon of olive oil at a time, blend 15 seconds on the lowest speed. Keep adding a teaspoon at a time, blending on the lowest speed for 10-15 seconds between each addition, until it is creamy.
Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in between each addition.
If your mayo is not thickening, the mayo may be too warm from the blender itself. Cool it off for a few minutes in the freezer, then try again.
Scrape down sides if need be, and blend until thick and creamy.
Taste and adjust salt and acid. A little splash of lemon juice is nice here.
Store it in the 2-cup jar with a lid and refrigerate for up to 2 weeks.
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