To make this mayonnaise, you’ll need a stick blender and a tight container for the mix to achieve an emulsion.
Place all the ingredients except oil in the container. You’ll start pulsing the blender and simultaneously add the oil. Do it slowly to give time for the emulsion to appear. Lift the blender softly to let some air inside the mix.
The egg, the oil and the mustard will help each other for this smooth mayonnaise to work. Blend for a few minutes, and you’ll notice how the mix starts to emulsify and thicken.
If the mayo is still liquid after a couple of minutes, add more oil and blend a bit more.
Notes
Tips
Store covered in the refrigerator for up to a week.
If you’re an olive oil lover, you could replace 1/3 cup of sunflower oil with 1/3 cup of olive oil.
Make an aioli mayonnaise by adding one minced garlic and blend it from the beginning.