• 1 large egg yolk
• 1/4 teaspoon salt
• 1/4 teaspoon Dijon mustard
• 1 1/2 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• 3/4 cup extra light olive oil

Directions

1. Combine all ingredients into a wide mouth mason jar. (The wide mouth jar is important so the immersion blender can fit in it.)
2. Once the egg yolk has settled to the bottom of the jar, place an immersion blender at the bottom of the jar.
3. Holding the blender at the bottom of the jar, pulse the blender until you see the mixture begin to emulsify.
4. Once the bottom layer is emulsified begin to move the blender up and down to incorporate the rest of the oil.
5. That's it... you're done. Put a lid on it and store in your fridge if it lasts that long.

If you don't have an immersion blender, try the recipe out in a regular blender (which I don't have) and let me know how it works. A quick note regarding the raw egg yolk. A lot of people expressed concern over the raw egg yolk last time I posted this recipe. If you're worried about salmonella in your eggs, make sure you are buying quality eggs. The best eggs are going to be from your local farmer where they do not bleach their eggs which destroys the natural barrier and makes the shells porous so they let in bacteria. Next best is eggs from hens that have been allowed to roam free or that are organic. The only time I buy the cheapest eggs I can find is when I'm buying them for my dog, and that's because she goes through them so fast. One more thing to note, don't waste that egg white! I give the left over egg white and shell to my dog... she loves them!

Do you still use store bought mayonnaise? Will this recipe make you change your ways? Let me know in the comments below.

  :) Pamela Follow Pamela on Facebook for more recipes like this   Photo by: jules:stonesoup is licensed under CC BY 2.0