Our Favorite Mayonnaise (Immersion Blender Method)

Recipe by: Leslie Brenner

You’ll be amazed how magically ingredients emulsify in Step 2 of this recipe: All of a sudden, it looks like mayo!

If you wanted to make a mayo using entirely neutral oil, you could emulsify the whole thing that way. I prefer a mayo that includes a significant amount of good olive oil, though, as it’s much more flavorful. Unfortunately, olive oil behaves differently at a molecular level than something like canola oil does, so unless you’re willing to risk having the mayo “break,” you’ll need to whisk in the olive oil by hand afterward.

Using half canola is the perfect compromise between ease and flavor. Choose an olive oil whose taste you love.

Note: You’ll need an immersion blender (stick-blender) with the blending cup that came with it to use this method.

Makes about 1 1/2 cups (355 ml) mayonnaise.

Ingredients

• 2 large egg yolks at room temperature

• 1 tablespoon Dijon mustard

• 1 teaspoon red wine vineg…