Homemade Mayonnaise Without Mustard

• We start with the egg and it needs to be at room temperature, so if it was in the fridge, take it out at least an hour in advance.
• You can make this recipe with a whisk, a blender, or a hand blender. I’m skipping the whisk method because it takes longer to make and it’s hard to keep the beating steady. It’s doable I just prefer the other 2 methods.

USING A BLENDER

• First of all, Crack the egg and pour it into a blender on medium-low speed, and add the vinegar, salt, and pepper.
• Mix well all of these together until the mixture starts to emulsify (creamy and soft). Then, add a continuous thin drop of oil to the egg mixture and mix it in.
• As silly as it may sound, the secret to a great mayonnaise is making sure to be pouring the oil in a very, VERY thin but steady stream, keeping the blender going all the time.
• Don’t worry, it won’t take all day long, because after a few minutes after you’ve added several drops of oil, the mixture will begin to thicken and go very stiff and lumpy.
• When all the oil has been added –it’s up to you if you add the whole cup or you can stop when the texture is good enough for you- taste it, adjust the flavoring by adding more vinegar or lime, if desired, and season with a little more salt and black pepper to taste.
• The homemade mayonnaise can be served at once or kept in the fridge for up to one day.

USING A HAND BLENDER

• When using a hand blender use a container that is as narrow as possible, that is, it is just right to insert the blender.
• Crack the egg and pour it into the container.
• Insert the blender into the container all the way to the bottom.
• Now turn it on and leave it completely still, until you see that the sauce emulsifies and takes on a creamy texture. This step is very important to prevent the mayonnaise from cutting, you have to keep the mixer on the bottom and not move it until it emulsifies.
• We now are adding the oil little by little in the form of a thin thread, while we continue beating so that the mixture emulsifiers.
• When we see that it has completely emulsified, we can start to gradually raising the arm of the mixer, going up and down very slowly with gentle movements so that the oil that may have remained on top is also integrated, and the sauce is perfectly combined.
• You can even let a little air in, that way it gives it some more fluffiness.
• Taste it and check if you have to rectify it with salt. Also, if you like it to have a special acid touch, you can add a little more lime juice or vinegar to taste.
• Serve and Enjoy!