One Minute Mayo

• servings: 1 cup

Ingredients

1 cup extra-light-tasting olive oil

(I like Bel'Olio)

1 large egg

1 teaspoon Dijon mustard

½ teaspoon fresh lemon juice

¼ teaspoon salt

Directions

In a tall, widemouthed mason jar or similar container, combine the olive oil, egg, mustard, lemon juice, and salt. Let the ingredients settle for a moment.

Place an immersion blender in the jar directly over the egg yolk and turn it on. Blend, without moving the blender, for 5 seconds to begin to emulsify the oil and egg, then very slowly move the blender up and down until the oil and egg are fully emulsified, about 30 seconds more.

Cover and store in the refrigerator for up to 1 week.