Step 1

Add the egg, salt, mirin, dijon mustard, rice wine vinegar and ¼ of the vegetable oil into the bullet blender cup. Place the lid on tight, then pop on the base and blend for 10 seconds.

Step 2

Add ½ more of the vegetable oil (e.g. another 2 quarters) and blend again for 10 seconds.

Step 3

Pour in the remaining ¼ of the vegetable oil, and blend for a final 10 seconds until everything has emulsified and the mixture has turned white and creamy.