Two-Minute Mayonnaise
- 1 large egg pasteurized — the egg stays raw
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 medium garlic clove minced; optional
- 1 cup vegetable or canola oil
- kosher salt to taste
- Put the egg, lemon juice, mustard, and garlic (if using) in a tall jar or measuring cup just wider than the head of an immersion blender.
- Pour the oil over the top and let it settle into its own layer for about 15 seconds.
- Set the blender head flat against the bottom of the jar, turn it on, and hold it there until the bottom of the jar turns white and thick.
- Slowly tilt and lift the blender, drawing the remaining oil down until the whole jar is thick and creamy.
- Season with salt to taste. Cover and refrigerate.
Made with raw egg — use a pasteurized egg, keep the mayonnaise refrigerated, and use it within 2 weeks.
