Creamy Homemade Mayonnaise

1.In a tall, narrow container, combine the egg, Dijon mustard, and white wine vinegar. Use an immersion blender to blend these ingredients together until smooth.

2.With the immersion blender running, slowly drizzle in the neutral oil. Start with just a few drops and gradually increase the flow as the mixture begins to emulsify and thicken.

3.Continue blending and adding the oil until all of it is incorporated and the mayonnaise reaches your desired thickness.

4.Season the mayonnaise with salt and pepper to taste, blending again briefly to combine.

5.Transfer the mayonnaise to a clean jar or container and refrigerate. It will keep for about a week.