Name: Whole Egg Mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large egg; 2 tablespoons fresh lemon juice; ½ teaspoon sea salt; ½ teaspoon pepper; 2 teaspoons mustard; 1 cup neutral tasting oil

mayonnaise

Does heating mayonnaise make it unsafe to eat?

Can I use lime instead of lemon in mayonnaise?

Why is my homemade mayonnaise not thickening?

Can I use mayonnaise as a substitute for eggs in my recipe?

Easy, fast, and delicious, this whole egg mayonnaise makes a smooth, creamy  sauce to be used for sandwiches, marinades, and spreads.

Eggs

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Keto

Low Carb

gram

eggs

Juice

milliliter

lemon juice

Seasonings

sea salt

black pepper

Condiments

yellow mustard

Oils

cooking oil

Trans fatty acids

Selenium

Minerals

Vitamin D

Vitamins

Beta-cryptoxanthin

Lutein+zeaxanthin

Vitamin A

Carbohydrates

Protein

Dietary Fiber

Calories

Iron

Phosphorus

Vitamin C

Vitamin K

Lycopene

Dietary Folate Equivalents

Water

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Zinc

Copper

Alpha-carotene

Beta-carotene

Thiamin (B1)

Riboflavin (B2)

Vitamin B6

Choline

Calcium

Magnesium

Potassium

Sodium

Manganese

Niacin (B3)

Pantothenic acid (B5)

Whip up this delightful and velvety homemade mayonnaise using a few basic ingredients and an immersion blender. Elevate your sandwiches and salads with this pure and flavorful mayonnaise that outshines store-bought versions.

Velvety Homemade Mayonnaise

Arm yourself with the ultimate condiment at all times by learning how to make perfect mayonnaise at home.

Classic Mayonnaise

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mastered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delectable, over-the-top-awesome race.From Eat Delicious by Dennis Prescott. Copyright © 2017 by Dennis Prescott. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.Slideshow: More Condiment Recipes

Spicy Herb Homemade Mayo

Skip the store-bought sauce and learn how to mayonnaise right at home! A simple combination of eggs, oil, and seasonings is all you need to create a smooth, rich and creamy sauce. It only takes 10 minutes or less to make the popular condiment. 

Homemade Mayonnaise

So simple and so tasty. If you like sriracha mayo you are going to love gochujang mayonnaise.

gochujang mayonnaise

It’s that mysterious white spread that people can’t seem to get behind—usually because they have no idea what’s actually in mayonnaise.

How to Make It:

Separate the egg yolks and egg whites. Add the egg yolks to a mixer and whisk.
Add in the lemon juice, whisk until the egg and lemon have fully been mixed.
Pour the oil in slowly, small drops at a time, as the mixer is going. This should take about 8 to 9 minutes.
Once the mayonnaise is at the perfect consistency, sprinkle in the salt.
Store in a small sealed jar in the refrigerator for up to 3 to 4 days.

Mayonnaise

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.

Two-Minute Mayonnaise Recipe

Authentic japanese mayo to use in your sushi as a dip or in other japanese recipes.

Japanese Mayonnaise Recipe

Whole Egg Mayonnaise

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