Easy, fast, and delicious, this whole egg mayonnaise makes a smooth, creamy (whole food ingredient) sauce to be used for sandwiches, marinades, and spreads.
2teaspoonsmustardpreferably Dijon or other sharp mustard. Not grainy mustard.
½teaspoonsea saltto taste
½teaspoonpepper
1cupneutral tasting oil250 ml
Instructions
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.
Video
Notes
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.