- 1 Egg (room temperature)
- 1 teaspoon Apple Cider Vinegar (or any vinegar of your choice)
- 1/4 teaspoon Salt
- 1 cup Oil (do not use straight olive oil, go for something with no flavour…like palm, vegetable, etc)
In a tall wide mouth jar or 2 cup glass measuring cup (basically something that holds 2 cups of liquid, that your immersion blender fits into!!) put ingredients in the order listed above. If ingredients are NOT room temperature, just walk away for 15 minutes until they warm up a bit. If you refrigerate your eggs, put one on the counter about 30 minutes before you make this, or in the morning when you think you want to make mayo around lunch time. Pulse with an immersion blender in 10-15 second bursts while slowly bringing your immersion blender up from the bottom. It’s finished when the mixture looks like mayonnaise!! Thick and creamy. Takes around 30-60 seconds total. Use right away or refrigerate 30 minutes before you plan on using it.