Place egg, vinegar, paprika and salt in the container you will whisk it in. If using a hand-held blender, make sure the container is tall enough to prevent splattering yet wide enough to accommodate the immersion blender. Drizzle the oil in while blending. If using a hand-held whisk, a glass or stainless steel bowl works best.
2
Measure 1 cup oil into separate container, ideally with a good pouring lip.
3
Whisk or blend the egg mixture for 10 seconds. While continuing to whisk, begin to slowly drizzle oil into the container in a very thin, steady stream, no thicker than pencil lead. When about half the oil is mixed in, the mayonnaise will start to thicken and take shape. Continue blending and drizzling until the oil is gone, or until no more oil will disappear into the emulsion. Season to taste with more salt, if necessary. (If the emulsion shoud separate, add 1 tsp water or vinegar and whisk aga
