1 Large Egg

½ tsp Dijon Mustard

¾ tbs Lemon Juice

¼ Sea Salt, plus more to taste

1 cup La Tourangelle Garlic Infused Oil


Place all ingredients in the order listed into a mason jar or into a similarly-sized container that’s just barely wider than the head of an immersion blender.

Place the immersion blender into the jar and blend on high for about 10 seconds, or until the mayonnaise begins to form. Once your creamy mayonnaise begins to form, slowly lift the blender up and continue blending just until all the oil is incorporated.

Taste and add any additional salt as needed. Seal and store in the refrigerator for 8-10 days.


Recipe and Video by The Broken Bread