My family really loves this mayonnaise recipe. We make a batch at least once a week, especially on Fridays for tuna fish sandwiches if all the kids are home. I cant' believe how easy it is to make it with the immersion blender. I'm so glad I found this new way of making mayonnaise instead of letting the oil drip, drip, drip and ending up with mayonnaise soup.
1 egg, room temperature
1 1/2 cups olive oil or your choice of oil
3-5 tsp lemon juice
1/2 tsp Sea salt
1 tsp Dijon mustard
2 Tbs apple cider vinegar or whey from kefir or yogurt
Add all ingredients to a wide mouth mason jar and let it sit at room temperature for about 2 minutes. Pulse about 10 times with an immersion hand blender (I wish I woud've gotten the red one :) and then blend on high until the mayonnaise is thick.