All you need are a jar and stick blender and a few ingredients:- one large egg, one cup of oil, Juice of half a lemon, generous pinch of salt. The website recommends using extra light olive oil, but I used half good quality strong olive oil and half walnut oil, I also added half a teaspoon of mustard powder and it has a great flavour.
Put all the ingredients in a jar that is just wide enough to accommodate the stick blender, but tall enough that the mayo doesn’t leak over the sides- it’ll double in size. Blend for 20 seconds with the blender on the bottom of the jar. Slowly lift the blender while still blending to incorporate the oil that has risen to the top, blend for another 10 seconds, and that’s it. Put the lid on the jar and store in the fridge for up to a week. It really is that easy! This recipe made about 200mls.
Update – it is important to use the correct size jar to mix this in. For my second batch I used a short fat kilner jar, same capacity as the one in the photo, and it didn’t thicken at all. Had the consistency of runny beaten eggs:(