Summary

Ingredients

• 1 egg (s), super fresh
• 200 ml oil, neutral (e.g. safflower oil, sunflower oil, rapeseed oil - no olive oil, otherwise it will be bitter)
• 1 pinch (s) salt
• 1 tablespoon mustard (Dijon)
• 1 tablespoon lemon juice

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Instructions

1. Put the whole egg with mustard, oil and salt in a container and mix with the hand blender to a spreadable mass (only takes a few seconds). Now just add pepper and lemon juice to taste.
2. Always works and tastes good with salads or, for example, with tuna, parsley and capers as a spread. Keeps in a cool place for approx. 24 hours.
3. Tip: If the mayonnaise is too runny, just add a little more oil.