Homemade Provençal Mayo

Homemade Provençal Mayonnaise

Ingredients

• 280 ml (app. 1 cup) light vegetable oil (like sunflower or grapeseed)

• 1 whole egg (room temperature)

• 1/2 tsp salt

• 1 tsp sugar

• 1 tbsp 9% vinegar (white or apple cider)

• 1 tsp mustard (Dijon or your favorite kind)

• Optional: a pinch of garlic powder, chili, black pepper, or herbs

Instructions

1. Start with the egg.
   Crack one whole egg into a tall, narrow container. The yolk should stay whole and sit at the bottom.

2. Add the ingredients.
   Pour in the vinegar, mustard, salt, and sugar. Then slowly add the oil.

3. Time to blend.
   Insert your hand blender so it fully covers the egg yolk - almost like the yolk is tucked into a little house.
   Start blending on high speed without moving the blender for the first 5-7 seconds. You'll see the mayonnaise begin to form at the bottom.

4. Now rise slowly.
   Once the bottom turns creamy, begin to lift the blender gently, blending upwards to pull in the oil layer. In less than a minute, you’ll have a thick, glossy mayonnaise.

5. Taste and adjust.
   Add more salt, mustard, or a touch of lemon if you like it sharper. Or leave it soft and mild - it’s beautiful either way.

Tips & Notes

• If the mayo turns out too thin, add just a bit more oil and blend again from the bottom up.

• If you want a silkier texture, add a spoonful of warm water at the end and mix by hand.

• It keeps in the fridge for up to a week in a sealed glass jar.