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Export 5 ingredients for grocery delivery
Step 1
Place egg , mustard, vinegar, salt, in a 2-cup jar and use an immersion blender ( right in the jar). Alternatively, use a food processor, or use a bowl and whisk by hand. Blend /whisk for 30 seconds until frothy.
Step 2
Blend well, then add a teaspoon at a time, blending between each addition-be patient here in the beginning with the first 1/4 cup of olive oil – this initial stage is the key to getting the mayo to emulsify and get creamy and thick. Once it’s creamy, then gradually add a tablespoon at a time, blending or vigorously whisking in the remaining olive oil.
Step 3
Scrape down sides if need be, and blend until thick and creamy.
Step 4
Taste and adjust salt and acid. A little splash of lemon juice is nice here.
Step 5
Place in a 2-cup jar with a lid and refrigerate for up to 3 weeks.
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