30-Second Immersion Blender Mayonnaise
 
Prep time
Total time
 
Dana:
Serves: about 1 cup
Ingredients
  • ¾ cup avocado oil or light olive oil*
  • 1 whole egg, at room temperature**
  • 1 tsp white wine vinegar
  • 1 tsp mustard - I like dijon or stone ground
  • 1 tsp lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp pepper
Directions
  1. Place all ingredients in a tall measuring cup (that can at least hold 2 cups and has high sides) or wide-mouth mason jar. I like to put the egg and all the other ingredients in first, then add the oil last.
  2. Let the ingredients settle at the bottom of your jar. Stick the immersion blender all the way to the bottom of the jar, then let ‘er rip! Move the bottom of the blender around in the bottom of the cup to get some more air in there. It should become completely emulsified in about 30 seconds!
  3. Adjust salt and pepper, to taste.
Notes
*Leave the egg on the counter for about half an hour, or warm it up with your hands for a few minutes. That’s what I usually do because...I’m lazy. Oops.
**Either use a light-tasting olive oil or avocado oil. If you use extra virgin olive oil here, it will NOT taste good. The flavor is too strong for mayonnaise.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/30-second-immersion-blender-mayonnaise/