Directions

• Break egg into a narrow container, just wide enough to insert emersion blender
• Add rest of ingredients over the egg pouring the oil slowly.
• Place emersion blender all the way down into the container and turn on medium speed. Allow the egg and oil to blend until you see an emulsion forming, then slowly lift blender upwards to incorporate remainder of oil. Thoroughly mix ingredients until mayonnaise mix is at the proper consistency.
• Refrigerate leftover mayonnaise. Stores for up to a week.