To make delicious fresh homemade mayonnaise with your immersion blender, you will need the following-
One egg, cage free organic and as fresh as possible
One tablespoon fresh or high-quality bottled lemon juice
One teaspoon (or slightly more to taste) white vinegar
Half teaspoon (or slightly more to taste) dijon mustard
Salt to taste
less than 1/4 cup olive oil
About a cup of vegetable, sunflower, or other oil that has very little taste by itself
A tall glass or good plastic container that is a little bigger around the bottom than your immersion blender. (Mine had such a container included, with measurements on it. Very convenient.)
Very important-everything must be at room temperature!
Break the whole egg into the container. Add the lemon, vinegar, olive oil, and mustard. Add about 1/4 cup olive oil, or until your container measures 1/2 cup.
Add 1 cup light oil.
Carefully place the blender into the container, all the way to the bottom. Turn it on for ten seconds, not moving it at all. After ten seconds have passed, move the blender slowly up and down in the container until mayo is completely blended. Don't over-blend! Add salt, more lemon or vinegar, or mustard to taste. Cover and refrigerate. Lasts a week or two if you keep it refrigerated.
Yields about a cup and a half of the best mayonnaise you've ever had. Seriously, you'll never buy it in a store again.
You can use white balsamic vinegar in place of regular white if you like it a little snappier. Blend with a higher proportion of olive oil for more flavor. Add garlic, herbs, chilies, whatever you want for that gourmet aioli experience you keep reading about. It's awesome, try it. Mayo's not scary to make if you have an immersion blender and a source for good fresh farm eggs!