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In a large jar add the egg, mustard, vinegar, salt, and lemon juice. Gently pour in the oil, and let it settle for at least 30 seconds.
Take the immersion blender and completely cover the yolk and the mustard, keeping the immersion blender flat against the bottom of the jar.
Blend, holding the immersion blender in place, until mayo has covered the end of the immersion blender.
Slowly incorporate more of the oil until fully incorporated.
Add the egg, mustard, vinegar, salt, and lemon juice to the bowl of your food processor. Blend until emulsified.
Add the oil SLOWLY, beginning with just a few drops, and blending well between each addition.
Add the egg, mustard, vinegar, salt, and lemon juice to a medium bowl. Whisk until emulsified.
Add the oil SLOWLY, beginning with just a few drops, and whisking until fully emulsified between each addition. Never add more than a Tbsp at a time.
Method 1 - Immersion Blender:
Method 2 - Food Processor:
Method 3 - Whisk by Hand:
Store in the fridge up to 10 days or freeze.
Tags: condiment, dairy-free, gluten-free, homemade, make-ahead, mayo, nut-free, therecessionchef, vegetarian
The Recession Chef / 99% Cooking Club / 99 Percent Cooking Club
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