Mayonnaise

• Optional: garlic (1 clove), dill (1 sprig)

Carefully crack an egg (1 pc.) into the blender cup. Make sure the yolk remains intact.

Add mustard (1-2 tsp), lemon juice (1-2 tsp), and sea or pink Himalayan salt (1/4 tsp).

Pour in 150 g of olive oil.

Lower the blender to the bottom of the cup, ensuring the yolk is inside the blender, and start blending without raising it until all ingredients combine and form a homogeneous mass.

Once a white mayonnaise mass appears, begin to raise and lower the blender so that the entire mixture turns into mayonnaise.

If you prefer a thinner mayonnaise, you can pour in more oil in a thin stream while continuing to blend, moving the blender up and down.

When the mayonnaise is ready, you can add additional ingredients: minced garlic (1 clove) or dill (1 sprig).