Crack one egg into the blender’s bowl. This forms the base of your mayonnaise and helps with emulsification.

Using a juicer, extract one tablespoon of lemon juice and add it to the bowl. Lemon juice adds a bright, tangy flavor and helps stabilize the emulsion.

Add one teaspoon of dried mustard. Mustard not only adds flavor but also aids in emulsifying the oil and acid.

Pour in one teaspoon of distilled white vinegar. This gives the mayonnaise its signature tang.

Add ¼ teaspoon of fine sea salt and ⅛ teaspoon of white pepper. Fine salt dissolves better in uncooked applications like this. If you wish to add additional flavorings like chipotle, garlic, or herbs, now is the time.

Slowly pour in one cup of canola oil. If you prefer a different oil, ensure it’s flavorless unless you want a specific taste, like olive oil.

Place the stick blender at the bottom of the bowl and start blending. Slowly move the blender up as the mixture thickens, ensuring everything is well emulsified. You’ll see it turn into a thick, creamy mayonnaise.

Taste the mayonnaise.

Store the mayonnaise in the refrigerator for a few hours to let it thicken further.