Homemade Mayonnaise

• 1 whole Egg, Room Temperature
• 1 teaspoon Lemon Juice
• 1 teaspoon Vinegar
• 1 teaspoon Dry Mustard
• 1/2 teaspoons Salt
• 1-1/4 cup Oil

1. There are dozens of methods for making mayo...this is how to do it with a stick blender.
2. Set the egg out of the refrigerator for an hour or so, allowing it to come to room temperature.
3. This recipe does contain raw egg, so if you're worried about salmonella, you could heat the egg, vinegar, and lemon juice in a double boiler, until it comes to 150 degrees, taking about one minute. Let cool.
4. Put all ingredients but oil into a vessel the stick blender will fit into. Whirl stuff around a bit.
5. Add the oil on top of everything.
6. Turn the stick back on and hold it at the bottom for about 12 seconds. You will see mayo forming at the bottom of the vessel, if it's see-through.
7. Slowly raise the stick while still blending, mayo forming magically as you go. Slosh it up and down a few more times. That's it!
8. Pictures and step by step instructions at the Related Post link above.

egg, lemon juice, vinegar, dry mustard, salt, oil

Taken from tastykitchen.com/recipes/sidedishes/homemade-mayonnaise/ (may not work)