Ingredients are listed per serving. First I made one serving, but realized that it turned out a little - not full glass (there is another daughter "helped"), and has prepared another batch of mayonnaise. So I got a double portion (incomplete 450 g jar).

In a blender, break the egg, add salt, sugar, mustard, black pepper, ginger, and beat until smooth.

When making mayonnaise, egg and vegetable oil should be the same temperature. Without turning off the blender (or removing, as blenders can be all different), a thin stream pour the oil, whisk to a smooth emulsion at low speed. When the mixture is homogeneous, pour in the lemon juice and whisk again. Mayonnaise is ready. Now in the mayonnaise, squeeze the garlic (optional), whisk a few seconds to mix. This mayonnaise can be stored in a sealed jar in the refrigerator for 5-7 days.

Oh, sorry, forgot about the photo, I poured the oil. Here it is, albeit belatedly!