Do It Yourself Mayonnaise
1 large egg at room temperature
1 Tablespoon mustard like Dijon
1 teaspoon apple cider vinegar (or lemon juice)
1/4 teaspoon salt
1 cup of neutral flavored oil
1 tsp Sugar substitute (optional)
Pinch of black pepper
Measure out oil in advance.
Crack the egg and separate white from yolk. Put the egg yolk into a large bowl.
By hand, whisk together the egg yolk and mustard.
Very, very slowly add a few drops of oil to the egg yolk mixture and whisk. (Get a friend to help pour)
Repeat pouring drops and whisking. Work up to adding a bit more oil at a time, but do this gradually so you don't break the emmulsion.
When all the oil is incorporated, add vinegar/lemon juice.
Taste and add salt, pepper, more lemon juice to taste.
Can add other spices at this point if you like something different.
Chill in refrigerator overnight. Use within 1 week.
Read the nutritional labels on your mustard and be sure to pick one without sugar.
I've never been able to make the immersion blender work for this but some people swear by it for thick mayo.
Calories 126, Fat 14 grams, Protein 0 grams, Carbs 0 grams, Fiber 0 grams