Post by @clearlynotkelsey

✨Homemade Mayonnaise✨ Ingredients: * 1 large egg * 1 cup (220 g) neutral oil, such as avocado, canola, or vegetable oil * 1 tsp (5–6 g) salt * 1 tsp (5 g) Dijon mustard or about 1 tsp (2–3 g) ground mustard * 1 tsp (5 g) fresh lemon juice Instructions: **if using shell pasteurized eggs, skip step 1. 1. Heat water to 140°F and maintain that temperature. Carefully lower the whole, uncracked egg into the water and leave it for exactly 4 minutes. Immediately transfer the egg to an ice bath to stop the heating process. Let it cool completely. 2. Crack the whole egg into the bottom of a wide-mouth mason jar or another narrow container just slightly wider than your immersion blender. Add the neutral oil, salt, mustard, and lemon juice. 3. Place the blender all the way at the bottom of the jar, directly over the egg yolk. You want the blender head sitting firmly against the bottom. 4. Start blending, but don’t move it yet. Turn the immersion blender on high and keep it completely still for about 20 seconds. You’ll see a thick, pale mayonnaise begin forming at the bottom and working its way upward. 5. Once the bottom portion is thick and emulsified, very slowly lift the immersion blender upward, allowing it to pull the remaining oil into the mayonnaise. Move it gently up and down once or twice at the end until everything is smooth and creamy. 6. Taste and adjust. Add a little more lemon juice or salt if you’d like. If you prefer a slightly thinner mayonnaise, blend in 1 teaspoon of water at a time until it reaches your preferred consistency. 7. Transfer to a clean, covered container and refrigerate immediately for up to 7 days. #creatorsearchinsight #worththesearch #mayonnaise #mayo #homemade