Step 1: Ingredients
1 whole large egg
1 tablespoon vinegar
1/2 teaspoon fresh ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon kosher salt
Some folks use blends of oils like olive oil, canola oil and the like. I just use store brand vegetable oil and it works out great.
I don't know if this recipe would work with a pasteurized egg. I'm not that worried about salmonella but I know some folks are.
I've tried different kinds of vinegar and I find that ordinary apple cider vinegar works best and I get the best texture at the end.
Step 2: Mix it up
Without turning it on, plunge the immersion blender to the bottom of the container. Make sure the blades of the blender go directly over the egg yolk. Turn on the blender, hold it there for a few seconds then slowly pull the blender to the top of the mixture. Lower the blender to the bottom again. Repeat these gestures one or two more times to thoroughly blend the oil into the mixture.
It's as simple as that. You have fresh, homemade mayonnaise without preservatives, hydrogenated oils or artificial ingredients.
Cover with plastic wrap or put in a clean jar with a lid. It will keep in the refrigerator for about 4 or 5 days.