Instructions

1. Basic Method
2. Whisk the egg yolk by hand for 15 seconds.
3. Combine the vinegar, sugar, salt, and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved.
4. Add half of this solution to the egg yolk and whisk for another 15 seconds.
5. Pour the canola oil into a plastic squirt bottle or measuring cup with a spout. This will allow you to drizzle the oil into the egg yolk with one hand while whisking with the other.
6. Dribble a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
7. When you are about halfway through the oil, your mayonnaise should be very thick.
8. Whisk in the remaining vinegar solution and add the mustard, paprika, and garlic powder.
9. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
10. Put the dressing into an old mayonnaise jar and seal it with a lid. Keep up to 7 to 10 days in your refrigerator.
11. Makes 1 cup.
12. Alternative / Easy Method Using an Immersion Blender
13. Place all the ingredients in a jar – oil last.
14. Let it settle until the oil is on top.
15. Place immersion blender on the bottom, on top of the egg yolks. Blend for about 7 seconds.
16. You’ll see the mayo form, then slowly lift the stick blender to finish off. About 20 seconds.