How to make whole Mayonnaise.

To make the best whole mayonnaise, start by gathering your ingredients: 1 large egg at room temperature, 1 tablespoon of Dijon mustard, 1 tablespoon of white wine vinegar or lemon juice, and 1 cup of neutral oil (like canola or grapeseed). Begin by placing the egg, mustard, and vinegar or lemon juice in a tall, narrow container or a blender. Using an immersion blender, blend these ingredients together until they are fully combined and frothy. This initial blending is crucial as it helps to emulsify the mixture. Gradually, while continuing to blend, slowly drizzle in the oil in a steady stream. The key is to add the oil slowly at first to allow the emulsion to form properly. As the mixture thickens and emulsifies, you can increase the speed of your oil addition. Once all the oil is incorporated, season your mayonnaise with salt to taste, and feel free to add a pinch of sugar or additional lemon juice for brightness. For a touch of flavor, consider incorporating minced garlic or herbs. Store your homemade mayonnaise in an airtight container in the refrigerator, where it will keep for about a week. Enjoy the rich, creamy texture and fresh taste of your homemade whole mayonnaise in sandwiches, salads, or as a dip!