Whole Egg Mayonnaise (TikTok Trending)
Easy 2-minute no-fail homemade mayonnaise uses a whole egg and plain oil to make delicious at-home mayo for perfectly delicious sandwiches.
Servings: 1 cup
Calories: 67kcal
Equipment
- immersion blender
Ingredients
- 1 egg
- 1 cup Vegetable oil
- 1 tsp Dijon Mustard
- 1 tsp Lemon Juice
- Pinch of Salt
Instructions
- Crack one egg in the bottom of the immersion blender cup or large glass container. While it can be made in a bowl, we recommend first-timers use a cup around the immersion blender for best results with emulsifying.
- Add in 1 tsp Dijon Mustard, 1 tsp Lemon Juice and a pinch of salt.
- Blend egg yolk and ingredients until just blended for 5-10 seconds.
- Add 1/2 cup of oil onto the top of the egg mixture.
- Force the immersion blender to the bottom of the cup and hold it on the bottom while blending for 30 seconds. Mayo will begin to come together.
- Add the rest of the oil and continue blending until creamy. If homemade mayo is thicker than you would like, add a little bit of warm water and blend (start with a tsp.)
- Store whole egg mayonnaise in an airtight container for up to 1 week.
Notes
Raw eggs- full article talks about raw eggs. Make or purchase pasteurized eggs if you want to eliminate any danger of salmonella by using a raw egg.
Can a blender over an immersion blender be used?
No- a stick or handheld blender must be used. A regular blender used for a milkshake will simply mix around the oil. It will never come together.
Nutrition
Serving: 2tbs. | Calories: 67kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 118mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg