30 second homemade mayo

This is super easy and I love using my immersion blender for it. Makes 1 cup and can be stored in fridge for up to one week.

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Ingredients:

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• 1 C. extra light tasting olive oil or culinary algae oil
• 1 Tbsp. white wine or white balsamic vinegar
• 1 egg
• 1/2 Tbsp. mustard
• pinch of salt

Instructions:

1. In a large mason jar add olive oil
2. Add egg into oil
3. Add vinegar, mustard and salt to egg and oil
4. Let all ingredients settle to the bottom
5. Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk
6. On high, turn immersion blender on and slowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds

Recipe: www.thewholesmiths.com