Three hours before you start making mayonnaise, place 1 Egg on the counter to come to room temperature.
Once your egg has reached room temperature crack it into a high walled mixing bowl and add 1 cup Canola Oil, 2 tsp White Vinegar, 1 ½ tsp Lemon Juice, 1 ½ tsp Dried Mustard Powder, ½ tsp Salt, and 1 pinch Black Pepper.
Put the immersion blender into the bowl ensuring its all the way to the bottom. Blend on high and do not lift your immersion blender until the bottom is completely blended.
Once the majority of the ingredients have incorporated you can begin moving the head of your blender slowly, until all the oil and egg is blended together.
Place in the refrigerator when finished.
