- Cook's Science

1 large egg

1 tablespoon cider vinegar

½ teaspoon Dijon mustard

½ teaspoon kosher salt

1 cup Fried Shallot Oil

- 50 g egg (1 large egg)
- 10 g cider vinegar
- 3 g Dijon mustard
- 1.5 g kosher salt
- 220 g Fried Shallot Oil
Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup. Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).

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2-cup liquid measuring cup.: You can use any vessel that’s just wide enough for the immersion blender to fit all the way to the bottom. Avoid using a wide vessel that spreads the egg mixture into a thin layer.

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fork: It’s best to use a fork, rather than the immersion blender, to combine the egg, vinegar, mustard, and salt. The immersion blender can easily incorporate too much air and cause the mixture to float to the top of the oil.

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Fried Shallot Oil: Click here for our recipe for Fried Shallots and Fried Shallot Oil.

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- 1 large egg
- 1 tablespoon cider vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 1 cup Fried Shallot Oil
Combine egg, vinegar, mustard, and salt in 2-cup liquid measuring cup. Gently beat with fork until combined, about 20 seconds. Stand immersion blender in measuring cup and gently pour in oil.
Turn immersion blender on and hold in place until mayonnaise forms on bottom of cup and starts to rise through oil. Slowly raise immersion blender, bobbing it up and down, until all oil is incorporated and mayonnaise is thick. Transfer to airtight container and refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 7 days).

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Fried Shallot Oil: Click here for our recipe for Fried Shallots and Fried Shallot Oil.

Hide Annotation

2-cup liquid measuring cup.: You can use any vessel that’s just wide enough for the immersion blender to fit all the way to the bottom. Avoid using a wide vessel that spreads the egg mixture into a thin layer.

Hide Annotation

fork: It’s best to use a fork, rather than the immersion blender, to combine the egg, vinegar, mustard, and salt. The immersion blender can easily incorporate too much air and cause the mixture to float to the top of the oil.

Hide Annotation

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Fried Shallot Oil Mayonnaise