*These directions are for making mayo with an immersion blender. For other methods, refer to the post above under “Alternative Methods for Making Mayo”*

In the bottom of the container for your immersion blender, add the egg, 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar, 1 teaspoon fresh lemon juice, and ¼ teaspoon sea salt. Slowly pour 1 cup sunflower oil on top of the other ingredients so that doesn’t cause anything to shift upwards and swirl into the oil.

Slowly push the head of the immersion blender to the bottom of the container while it is turned off. Holding the blender against the bottom of the container, turn it on and keep it at the bottom, blending the ingredients together.

Once everything is well mixed, you can slowly tilt the head of the blender and the vortex should pull in the oil a little bit of the time. The mixture should slowly begin to thicken and look creamy.

As the oil is pulled down and you obtain an emulsification, you can slowly start lifting the head of the immersion blender through the mixture until there’s no liquid oil left, and you have a thick mayonnaise.

The homemade mayo can be used immediately, but for best results transfer to an airtight container and refrigerate it for a few hours first.