Crack an egg into a wide mouth quart jar.
Add two teaspoons vinegar (10 g).
Add two teaspoons mustard (14 g).
Add 1/2 teaspoon Redmond salt (if using unsalted butter).
Melt 1 cup of unsalted butter (in a glass measuring dish with a spout).
Using an immersion blender, blend together the egg mixture.
Gradually pour in the melted butter. It will thicken as you pour in the butter.
It will solidify in the fridge.
Stick the jar in warm water to bring back to room temperature.
From a short by https://www.butteredsideupblog.com/
Butter Mayonnaise
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