Crack the egg into a small bowl, then pour into the base of a stick blender canister, making sure the yolk doesn’t break.

Carefully add the Dijon Mustard, salt and lemon juice, all the while not breaking the yolk.

Slowly pour in the oil, then insert the stick blender, making sure the blades completely cover the yolk.

Blend until you see creamy mayonnaise forming around the stick blender head. Slowly bring the blender up through the oil so the mayo comes together. Then push the blender back down to incorporate all the oil.