Mix egg, vinegar and mustard in a blender or with stick blender.
Add oil in a thin stream with blender running slowly until mayonnaise emulsifies and thickens. Season with salt and pepper.
Insert the whisk attachment. Add egg yolk, vinegar and mustard; mix 20 sec/speed 4.
Set mixer to 3 min/speed 4. With the measuring cup in place, slowly pour the oil in a steady stream onto the lid, while the blades are rotating. You will hear when the mix has emulsified and thickened. Season with salt and pepper.
STORAGEStore in an airtight container in the fridge for up to 7 days. It is not recommended to freeze mayonnaise as it is likely to split.INGREDIENTSOil choice is very important when making mayonnaise. You want to choose oils that are not strong in flavour. Light tasting olive oil is not the same as virgin or extra virgin. It has more of a neutral flavour and won't dominate the mayonnaise. Extra virgin olive oil is not recommended.If using avocado oil, try a lighter tasting avocado oil. Some avocado oils can turn the mayonnaise green. Try to avoid using all seed or vegetable oil.Cooked vs uncooked egg in mayonnaise. Mayonnaise is traditionally made with raw eggs. I use fresh pasture-raised eggs when I make mayonnaise. If you have concerns about salmonella then please purchase pasteurised eggs or make cooked mayonnaise.FIXING A BROKEN MAYONNAISEI have 3 tips to fix mayonnaise that is broken or is too thin.Whisk in two teaspoons of boiling water. This will help the yolks to re-emulsify with the oil, bringing the mayo back together. If it still is not thick add 1-2 more teaspoons to thicken.ORWhisk in 1 teaspoon of extra mustard to the broken mayonnaise until it emulsifies and thickens.OR Add another egg yolk and whisk (or process) until thick.SERVING SIZESThis recipe yields approximately 16 servings. The actual number of servings will depend on your preferred portion sizes. This is based on 16 heaped tablespoon serves.SERVING SIZE BY WEIGHTTo calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16. The result will be the weight of one serving. NUTRITIONAL VALUESNutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. All recipes have been tested using all of the mixing methods included by various recipe testers.The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.