{"type":"rich","version":"1.0","title":"kidwarp wrote","author_name":"kidwarp (npub1ky…2sfjk)","author_url":"https://nostr.now/npub1kyeml3tma4su8yw5aru48wgxclchp8zr3kguwhakmtmegjw40zws82sfjk","provider_name":"njump","provider_url":"https://nostr.now","html":"Egg: 1 large (preferably room temperature)\nOil: 3/4 to 1 cup (light oils like sunflower, canola, or avocado are recommended) olive oil\nAcid: 1 tablespoon (lemon juice or vinegar)\nMustard: 1 tablespoon (Dijon is commonly used)\nSalt: to taste\nMethod\nCombine Ingredients: In a tall, narrow jar, add the egg, mustard, acid, and salt. Pour the oil on top.\nBlend: Using an immersion blender, place it at the bottom of the jar over the egg yolk. Blend on high without moving for about 10-15 seconds until it starts to thicken. Then, slowly lift the blender up and down to incorporate all the oil.\nTaste and Adjust: After blending, taste the mayonnaise and adjust with more salt or acid if needed."}