1. Choose your jar. Use a tall, wide-mouth mason jar that just fits your immersion blender. This keeps the oil and water layered properly for emulsification.
2. Blend the base. Add water, vinegar, lemon juice, syrup, rice protein, mustard powder, and salt to the jar.
   Blend briefly until smooth. Make sure all ingredients are room temperature (not cold from the fridge).
3. Add the oil. Slowly pour all the oil into the jar on top of the water mixture. Do not stir. Let it sit for 30–60 seconds so the layers separate clearly.
4. Start the emulsion Place the immersion blender all the way at the bottom of the jar.
5. Start blending on low speed without moving the blender. Watch as the bottom layer turns opaque and creamy.
6. Finish blending. Once the bottom thickens, slowly raise the blender upward, then gently move it up and down to pull the oil into the emulsion. Keep going until everything is smooth, thick, and fully blended.
7. Check the texture. If it’s slightly thin, don’t worry — it will thicken more in the fridge. If it’s very runny, add 1–2 tsp more rice protein, blend again, and refrigerate. And if it’s STILL runny (that means you didn’t emulsify properly), you can easily blend 1/8 tsp konjac powder. The konjac will immediately help the mayo set.
8. Store Transfer to a sealed jar and refrigerate. Keeps up to 2 months.

*See notes for Pro Tips for Thick Mayo