When it comes to mayonnaise, simplicity is key. This homemade version has a rich, bright flavor that you simply won't find in store-bought jars, plus it's free from questionable ingredients and hidden sugars.

Use it in tuna or chicken salad, swirl it into an herb sauce for roasted vegetables or grilled meats, or whisk it into a sharp dressing for winter greens. Once you make your own mayo with a truly high-quality egg, it’ll become a year-round essential.

Directions

1. Crack the egg into a wide mouth mason jar or other cylindrical container. Add the remaining ingredients.
2. Place the immersion blender all the way down into the bottom of the jar. Turn on and blend for about 20 seconds. Without stopping the blender, slowly begin to lift it up from the bottom of the jar, circling gently to ensure that all of the oil gets blended.
3. Once the mixture has a creamy, spreadable consistency, place a lid onto mason jar or transfer mayonnaise to another container. Store in the refrigerator for up to a week.