Easy Homemade Mayonnaise

 
Source: America's Test Kitchen

INGREDIENTS
1 large egg
4 tsp white wine vinegar
1/2 tsp dijon mustard (a sharp tangy one: Trois Petit Cochons Moutarde de Dijon)
3/4 tsp salt
1/4 tsp sugar
1-1/2 cups vegetable oil (not olive oil)

PREPARATION

1. Process egg, vinegar, mustard, salt, and sugar in pint jar with an immersion blender until combined, about 5 secs.

2. With blender running, slowly drizzle in oil, until emulsified/integrated and mixture is thick, about 2 mins. NOTE: Be sure to add oil slowly, especially at first. If you add the oil too quickly, it will look like lumpy salad dressing. 

3. Scrape down sides with rubber spatula and continue to process 5 secs longer.

4. Transfer to airtight container; refrigerate until ready to use. Use within one week.