It'll take longer to read this post than to actually make this. But first, a word from our legal department:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Now that we got that out of the way….yes, I use raw eggs…well, egg actually, for this.
I also use an immersion blender and a Ball Jar.
The eggs are either pasteurized or the best we can find – pasture raised and all that. I also use whole eggs, which makes this much lighter than just egg yolks. As for the science; if you love that kind of stuff, get Harold McGee's classic – On Food and Cooking
I've read where having all ingredients at room temperature, but I've done this with cold eggs and mustard and the results has been fine.
It is of course, a main part of my Copycat Radicchio Salad.
Ready to whizz? Ready, set, go: 
– In a ball jar crack 1 egg, add 1 Tb White Wine Vinegar, 1 tsp Dijon mustard, 1/2 tsp sugar, 1/2 tsp kosher salt
– Add 1 cup neutral oil – I used avocado oil
– Place head of the immersion blender at the bottom of the jar and turn on. Slowly lift the head of the blender up until totally emulsified. This makes just under a cup.
Keep refrigerated. The longest I've kept this stuff is about 5 days.
That's it. Really.
Then you can start having some fun….next time add some fish sauce or other items and you'll come up with some interesting flavors.
Hope you're having a great week!
Having done this several times before, if you lift too fast, the unemulsified layer above the blender will mix with the emulsified layer below and break it. But you can recover by cracking another egg in and starting over again. It took me 4 eggs once… so patience is key!
Looks tasty but I have a phobia of raw eggs.
Hi Hao – Strange, but I’ve never had this fail on me…….the traditional method, yes…this one, no. I guess if you yanked the darn thing up too quickly.
Hi Kyle – That’s too bad….but you like easy over, with a runny yolk, right?
nice! thanks for sharing:)
This is an easy one Kat!