Prepare Your Blender – In a tall, narrow container or blender cup, add the egg first, followed by the vinegar (or lemon juice), salt, and Dijon mustard.

Slowly Add the Oil – Pour the oil over the other ingredients. Let everything settle for a few seconds before blending.

Blend Carefully – Use an immersion blender and place it at the bottom of the container. Start blending without moving the blender for about 20 seconds, until you see the mixture emulsify and turn creamy.

Finish Blending – Once the bottom thickens, slowly move the blender upward to incorporate all the oil. If using a traditional blender, drizzle the oil in slowly while blending to ensure proper emulsification.

Taste & Adjust – Taste your mayo and adjust the seasoning as needed. If you like it tangier, add a bit more vinegar or lemon juice. If you want a hint of sweetness, a pinch of honey can balance out the acidity.

Store Properly – Transfer the mayo to a clean, airtight jar and refrigerate. Use within one week for the best freshness and flavor.