1 whole egg and 1 egg yolk
5ml (1tsp) mild Dijon mustard
15ml (1tbsp) white wine vinegar
300ml sunflower or vegetable oil
Salt and freshly ground pepper
Tools: TriBlade Hand Blender, Standard TriBlade attachment and Beaker
Worldwide, mayonnaise is commonly served in a sandwich or with salad such as potato salad or canned tuna.
Add the eggs, mustard and vinegar to the beaker and using the Standard Triblade attachment gently blend the ingredients together on the standard speed or speed 1 depending on the model.
With the blender still running, slowly drizzle the oil into the beaker and continue to blend until the mixture becomes thick and smooth.
Once you have the correct consistency add salt and pepper to taste.
Remove the rubber mat from the beaker and use as a lid for storage.
Fresh Mayonnaise can be stored in the refrigerator for up to 7 days.