As far as my husband is concerned, Mayonnaise is the king of condiments and he slathers it on just about everything. Our pantry has a dedicated spot for 3 backup jars (not kidding!). Well, there must have been a run on mayo recently because my grocery store has been out for weeks. As he was scraping the last of his jarred mayo, he started to panic a bit, but I told him not to worry, I had him covered.

Homemade Mayonnaise

makes about 1 1/2 cups

Printable Recipe

Ingredients

• 1 cup neutral flavored oil (like vegetable or canola)

• 1 large egg

• 1 teaspoon your favorite prepared mustard

• 1 teaspoon your favorite vinegar (or freshly squeezed lemon juice)

• 1/2 teaspoon fine table salt

Directions

1. Place all the ingredients in a tall jar

2. Place immersion blender down inside the jar so that the head sits flat on the bottom.

3. Without moving the blender, turn it on high speed for 5 seconds, then slowly start lifting the head until all the oil is emulsified.

4. Store in an airtight container for up to a week.

Note

• Homemade mayonnaise contains raw eggs. People who are immune-compromised, elderly, or under the age of 5 may wish to not partake.