In a tall jar designed for immersion blending, add the room-temperature egg, canola oil, vinegar, lemon juice, Dijon mustard, and salt
Insert the immersion blender into the jar. Blend on high speed for 10 to 15 seconds, moving the blender up and down until the oil starts to emulsify and rise to the top
Once the oil rises to the top, keep blending up and down until the mixture is fully emulsified and fluffy. You may see the mayo sticking to the blender with a stiff peak
Serve this fluffy mayo as a dip with fried chicken dishes, or use it as a base to create other sauces such as tartar sauce, or for salad dressing