Step 1

Crack the egg into a wide mouth mason jar or other cylindrical container.

Step 2

Add the remaining ingredients.

Step 3

Place an immersion blender all the way down into the bottom of the jar.

Step 4

Turn on and blend for about 20 seconds.

Step 5

Without stopping the blender, slowly begin to lift it up from the bottom of the jar, circling slowly to ensure that all of the oil gets blended.

Step 6

Once the mixture has a creamy, spreadible consistency, place a lid onto mason jar or transfer mayonnaise to another container.

Step 7

Store in the refrigerator for up to a week.