Easy, fast, and delicious, this whole egg mayonnaise makes a smooth, creamy (whole food ingredient) sauce to be used for sandwiches, marinades, and spreads.
You really can’t beat classic, whole egg mayo. A chickpea salad sandwich, bowl of potato salad at a BBQ, or hot artichoke and spinach dip just wouldn’t be the same without this basic kitchen staple.
Perhaps the best part of making this whole egg mayonnaise recipe at home is you are in complete control of the ingredients. You will know with absolute certainty there are no additives, preservatives, or piles of hidden sugar.
Notes For Making Whole Egg Mayonnaise:
Before you start you need one egg brought to room temperature (in fact, we like to bring all of our ingredients to room temperature before starting this recipe). Egg white makes the mayo fluffy, while the yolk lends creaminess. The egg yolk also acts as an emulsifier to the oil. As they blend together, the egg yolk bonds with the oil molecules to create a rich, smooth texture that holds together.
We prefer fresh squeezed lemon juice in homemade mayo, however, if all you have is bottled lemon juice go for it. Lemon juice isn’t just for flavour. The acidity of the juice works with alongside the egg yolk to create a smooth, creamy sauce. If you don’t have lemon juice, white wine vinegar is a good substitute.
We recommend Dijon mustard for this recipe, however, any any other sharp mustard you have on hand will work. Not only delicious, mustard is also a key player in emulsifying the mayonnaise.
Neutral oils like canola, vegetable, safflower, peanut, or even avocado work well in homemade mayo, especially if you want to add flavour additions. Olive oil also works, however, note the flavour of the oil will be stronger.
Best Way To Blend Whole Egg Mayo
We used an immersion blender to test this recipe, however, a regular blender, or the bowl of a small food processor will also work.
The recipe as written yields a creamy smooth base that we often use as a blank canvas for other flavours. After you make your mayo, consider stirring in any of the following to taste:
- Lemon zest and fresh chopped dill
- Chopped capers and chives
- Roasted garlic
- Basil pesto
- Homemade Za’Atar Spice
- Any combination of fresh chopped herbs
- Chopped cilantro and lime zest
- Anything else you like!
More Basic Sauce Recipes You Might Like:
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
- 1 large egg
- 2 tablespoons fresh lemon juice (about half a lemon)
- 2 teaspoons mustard (preferably Dijon or other sharp mustard. Not grainy mustard.)
- ½ teaspoon sea salt (to taste)
- ½ teaspoon pepper
- 1 cup (250 ml) neutral tasting oil
- Set ingredients aside to come to room temperature before beginning.
- Crack the egg into a tall narrow container, then add the lemon juice, mustard, salt, and pepper. Using an immersion blender, blend on high speed until fully combined.
- Add olive oil in a very slow stream, almost drop-by-drop to begin with, while continuing to blend at low speed.
- Keep adding the oil until the mayonnaise has reached your desired thickness, then stop adding oil and blend for a few more seconds. Taste and season as needed.
- Mayonnaise will keep, refrigerated in a sealed container, for about a week.
Ideally, all ingredients should be at room temperature. This will help the mayonnaise to emulsify.
The oil needs to be added in a very slow stream. It’s important to follow this part of the instructions very closely.
You might need less than the full cup of oil, depending on your egg density, so go by texture when adding the oil. I typically use a couple tablespoons short of a full cup.
Amount Per Serving: Calories: 18Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 103mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.