Quick Homemade Mayonnaise

Most commercial mayonnaise is made with soybean or canola oil. Neither are great choices because they're genetically modified crops. Most people have never thought to make mayonnaise, but I remember my mother making mayonnaise in a blender when we lived abroad and mayo was hard to get! This mason jar method is perfect - quick to make and quick to clean up if you have an immersion blender.

Quick Homemade Mayonnaise
Makes about 1 cup
Adapted from Tastes Lovely blog

1 cup oil (avocado or olive)
1 large egg
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp salt (or to taste)

Crack the egg into a clean wide mouth mason jar. Add the oil, lemon juice, dijon and salt. Insert the immersion blender so it touches the bottom of the jar.

Blend on low for a few seconds (20-30), until the mixture at the bottom of the jar is opaque and white. Slowly raise the immersion blender, pausing along the way for complete emulsification. Continue blending until all the ingredients are thickly blended and look like mayonnaise, about one minute in total.

Taste and adjust seasoning. Cap the mason jar tightly and refrigerate for up to 3-4 weeks.