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In a blender or tall jar (if using an immersion blender), combine the egg, mustard, and vinegar or lemon juice.
Blend for 10–15 seconds until well combined.
With the blender running on low, slowly drizzle in the oil in a thin, steady stream. This slow addition is crucial for proper emulsification.
Once the mixture thickens and turns creamy, stop blending.
Add salt to taste, and pulse a few more seconds to mix.
Taste and adjust with more lemon juice, salt, or a touch of sugar if desired.
Serving and storage tips:
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