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laurieclark
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PdfIngredients:
Instructions (Mason Jar Method):
1. Use a wide-mouth mason jar that fits your immersion blender snugly.
2. Add the ingredients to the jar in this order:
• Egg
• Lemon juice or vinegar
• Dijon mustard (if using)
• Salt
• Oil (pour gently to avoid mixing too early)
3. Place your immersion blender all the way to the bottom of the jar.
4. Turn it on and keep it at the bottom for 10–15 seconds. You’ll see mayo forming instantly.
5. Once the bottom has emulsified, slowly lift the blender up to incorporate the oil at the top.
6. Blend until everything is fully emulsified and creamy – usually under 30 seconds total.
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Tips:
• Use room temp egg to help it emulsify better.
• Store in the fridge up to 1 week (since it’s raw egg).
• If it breaks (gets runny), let me know and I can walk you through fixing it!