Circle B Kitchen
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
Makes almost 1 cup
1 large egg
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard (or more to taste)
1/2 teaspoon salt plus more to taste
3/4 cup canola oil
Set the egg out of the refrigerator for an hour or so, allowing it to come to room temperature.
Put all ingredients but 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 stick 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!