Amy's mayo

1. I crack my egg into a wide mouth pint mason jar and let it sit for 15 minutes or so till it warms up. You can also hold the jar in your hand and swirl it around if you're in a hurry. Just make sure you wait till it's room temperature, otherwise your mayo will be really runny and may not emulsify correctly. After your egg is room temperature dump the rest of your ingredients in with it. You can get really really creative here - put fresh herbs, chipotle sauce, garlic, whatever you like in it. You can make an awesome aoili, ranch or just keep it plain and add whatever in later. My favorites are the chipotle sauce (I found a brand at super one that's got really clean ingredients,) and I really enjoy throwing a few garlic cloves and a bunch of fresh rosemary in together as well. If you're looking for ranch, try garlic powder, onion powder and dill, and then add it together with some greek yogurt after you've got it whipped up.

2. After you have your ingredients all together in the mason jar, stick your immersion blender to the very bottom and turn it on. Blend it for 30 seconds, I use one of the higher settings, or so until all the oil has turned white and creamy. Taste and make any changes you need!

3. Warning - you MUST have an immersion blender if you are following this recipe. If you try to use a regular blender/food processor, etc, this won't work. You can make mayo using a regular blender but it's a bit more time consuming and you'll need to follow different steps.