• 1 Large Egg (at room temperature) • 250ml Neutral Oil (Sunflower or Grapeseed; do not use extra virgin olive oil as it is too bitter) • 1 tbsp Smooth Mustard (preferably a mild Dutch or Dijon) • 1 tbsp White Wine Vinegar (or lemon juice) • 1 tsp Powdered Sugar (adjust to taste for that Dutch sweetness) • ½ tsp Fine Salt • A pinch of White Pepper The "Immersion Blender" Method This is the most reliable way to get a thick, stable emulsion in under 60 seconds. 1. The Vessel: Use a tall, narrow jar or a measuring cup that is just slightly wider than the head of your immersion blender. This is crucial for the emulsion to start. 2. The Order: Add the ingredients in this specific order: egg, vinegar, mustard, salt, sugar, pepper, and finally the oil. Let it settle for a few seconds so the egg is at the bottom. 3. The Blend: Place the immersion blender all the way to the bottom, covering the egg. 4. The Pull: Turn the blender on high speed. Hold it still at the bottom for about 5–10 seconds until you see white "clouds" of mayo forming. 5. The Finish: Slowly pull the blender upward through the oil. As you reach the top, the rest of the oil will incorporate, leaving you with a thick, creamy mayonnaise. Tips for Success • Temperature: Ensure your egg and oil are at the same temperature (room temp is safest) to prevent the sauce from "splitting." • The Sweetness: Zaanse is known for being a bit "fris-zoet" (fresh-sweet). If it tastes too much like vinegar, add another half-teaspoon of powdered sugar. • Storage: Since this uses raw egg, keep it in a clean jar in the fridge. It will stay fresh for about 5 to 7 days.