Stick Blender Mayonnaise

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!