Directions

To make mayonnaise all ingredients have to be room temperature.

Separate the egg – yolks into one bowl, egg whites into another. You can use the egg white for another recipe.

Add the egg yolk, lemon juice or white wine vinegar, and mustard to a small bowl or the container for the immersion blender (if you have one).

Whisk or blend these ingredients together until uniform in color.

Slowly add the oil while whisking or blending constantly. Make sure to not add all the oil at once since that increases the risk of the mayonnaise "breaking" and not blending to a creamy and cohesive consistency.

Once you’ve added all the oil and the mayo has a creamy consistency, add salt and pepper to taste and mix it in.

Store the homemade mayo in a container with a lid in the fridge until you use it.