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Add all ingredients to a wide-mouth 16 ounce mason jar.
Insert the immersion blender into the bottom of the jar directly over top of the egg yolk. Blend on high and leave the immersion blender on the bottom of the jar without moving for approximately 20-30 seconds until the entire bottom of the jar is emulsified and is white and creamy. Then with the blender still on high, slowly lift up while you blend. Continue blending until the mayo is fully blended and thickened.
Remove the immersion blender. Taste and add more salt if needed.
Place the lid on the jar, mark the jar with the date the mayo was made and store in the fridge for up to 2 weeks.