Use a pretty high mixing or measuring cup for this recipe or you risk coating your entire kitchen with a layer of oil while blending the ingredients for this mayonnaise. Add the whole egg (yolk and egg white) to the cup. The yolk will make the mayo creamy and give it some color. The egg white will work its magic. Without it, the mayo would not come together so quickly. Also add the lemon juice or vinegar, the mustard and a good pinch of pepper and salt.

Plunge the stick mixer in the ingredients.

Start blending. After a couple of seconds you will see that the mixture starts to turn white. Keep going, don't stop. Mix until all of the oil is incorporated. This should not take more than 25 to 30 seconds or you risk beating the egg white for too long and it will become runny again.

Remove the stick mixer when the mayo is finished and check the seasoning of the mayonnaise. Add extra mustard, lemon juice, pepper or salt to taste if necessary. Don't blend the mayo at this point (or it will become runny again) but use a spoon to stir it well. Then pour the finished mayo in a clean jar or container and store it in the fridge for up to one week.