• You can use a small food processor or an immersion blender for this recipe.

Food Processor method:

• Add the egg to the processor bowl and blend for 5 seconds.
  1 large egg (yolk and white)
• Add the Dijon mustard, white wine vinegar and salt and blend for 10 seconds until completely combined.
  1 level tablespoon Dijon mustard, 2 teaspoons white wine vinegar, 1/4 tsp salt
• Turn on the food processor to a low-medium speed and very slowly pour in the oil. Start with a drip at a time for about 10 drips, then pour in a very thin stream until the oil is added and the mixture has emulsified. It should be quite thick.
  180 ml (3/4 cup) neutral tasting oil.
• Taste the mayonnaise. If you want a little more fresh tang to it, add the lemon juice, and blend again.
  1 tsp fresh lemon juice

Immersion blender method:

• Ensure your blender jug is only a tiny bit wider than your blender tool. Immersion blender mayonnaise needs a confined space to emulsify properly – so don’t use a random jug.
• Add the egg, Dijon mustard, white wine vinegar and salt to the blender jug.
  1 large egg (yolk and white), 1 level tablespoon Dijon mustard, 2 teaspoons white wine vinegar, 1/4 tsp salt
• Pour the oil on top.
  1 large egg (yolk and white)
• Sit the immersion blender in the mixture and turn it on to full speed whilst holding the jug tightly.
• Move the blender tool up and down while blending until the mixture has emulsified and thickened.
• Taste the mayonnaise. If you want a little more fresh tang to it, add the lemon juice, and blend again.
  1 tsp fresh lemon juice