Mayo in a Minute

This recipe requires an immersion blender to complete.

Separate eggs yolks for use in this recipe. Discard whites or save for another use. Place yolks, lemon juice, vinegar, and seasonings in a cup or small pitcher (not a shallow bowl) into which the immersion blender and ingredients will both fit. Blend slightly to beat the egg. Now turn on the blender and drizzle in the oil in a slow stream. Complete blending until emulsified and smooth. Store tightly sealed in the fridge for up to 1 week.

Note on choosing your oil for this recipe: Light or neutral tasting oil results in a nice-tasting mayonnaise. I don’t care for the taste of olive oil in this mayo. Suggestions include canola, soybean, or sunflower oil.