Circle B Kitchen
1 whole egg, room temp
1 teaspoon lemon juice
1 teaspoon vinegar
1 teaspoon dry mustard
½ teaspoons salt
1-¼ cup oil
Set the egg out of the refrigerator for an hour or so, allowing it to come to room temperature.
This recipe does contain raw egg, so if you’re worried about salmonella, you could heat the egg, vinegar, and lemon juice in a double boiler, until it comes to 150 degrees, taking about one minute. Let cool.
Put everything except the oil into a vessel that the stick blender will fit into. Whirl it around a bit.
Add the oil on top of everything.
Turn the blender back on and hold it at the bottom for about 12 seconds. If your vessel is see-through, you will see mayo forming at the bottom.
Slowly raise the stick while still blending, mayo forming magically as you go. Slosh it up and down a few more times. That’s it!