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Easy Mayonnaise

Homemade mayonnaise is an unparalleled treat. This is the easiest way to make it that I know of. It's hard to mess it up. You will need an immersion blender with the blending cup that comes with it. I've adapted this recipe from Two-Minute Mayonnaise by J. Kenji Lopez-Alt at Serious Eats.
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Ingredients
  

  • 1 Whole Egg
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tsp Dijon Mustard
  • 1 Clove Garlic (Minced)
  • 1/2-1 Cup Vegetable Oil
  • 1/3-1/2 Cup Olive Oil
  • Kosher Salt

Instructions
 

  • Put the egg, lemon juice and mustard in the bottom of the blending cup. Add the garlic (optional) and pour the oil on top. Let it sit for 15 seconds or so. 
  • Using the attachment with the mixing blade (not the whisk), place the head of the immersion blender at the bottom of the cup. Turn the speed on high. Do not pulse or move the head. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all the oil is emulsified. 
  • If you want basic mayonnaise, use one full cup of the vegetable oil. Add salt to taste, and you're done. You can do the same with all olive oil, although some people find it bitter.
    If you want to experiment with a stronger flavor, you can mix oils to your taste and make the mayonnaise per the instructions.
    If you are worried about bitterness, make the mayonnaise using 1/2 cup of vegetable oil and transfer the emulsified mayonnaise to a bowl. Slowly whisk in 1/3 to 1/2 cup of olive oil. Go slow and stop when you like the taste. Add salt to taste.
  • Store in a sealed container in the refrigerator for up to two weeks.