Whole Egg Mayo
This whole egg mayo is creamy, neutral, and fitting for any sandwich or dressing. Easy to make in just a few steps, this mayonnaise recipe is so simple!
Ingredients
- 1 egg room temp
- 1 tablespoon lemon juice room temp
- 1 teaspoon white vinegar room temp
- ¼ teaspoon salt
- 1 cup oil canola works best for me but I’ve also used avocado oil (room temp)
Instructions
- In a mini food processor process your egg for 30 seconds
- Add the lemon juice, vinegar and salt then pulse to combine.
- Next, set your food processor to high and slowly stream in the oil over at least ~5 minutes. You’ll want to go nice and SLOW at first. It should take you ~3 minutes to stream in the first ½ of the oil. If you think you’re going too fast you probably are!
- Here is the test I use to see if it’s thick enough: take a knife and pretend to cut a slit into the mayo. If it leaves a visible line then it’s thick enough. If it doesn't checkout the below tips to thicken it!
Notes
If your mayo is thin it could be due to a variety of reasons including spilling oil and using not room temperature ingredients. Here is what you can do:
First: if you spilled oil while streaming it into the food processor try adding 1 tbsp more oil and process for 1 minute. Try this ~2-3x.
Then: process it on high for ~2 more minutes, your mayo may just need more time.
Next: If your mayo is still thin and another egg yolk (yolk only!) be sure it’s room temperature
Finally, your may will firm up as it sits in the fridge. Check on it after a few hours!
Nutrition Facts
Nutrition Facts
Whole Egg Mayo
Serving Size
1 g
Amount per Serving
Calories
2055
% Daily Value*
Fat
229
g
352
%
Saturated Fat
16
g
100
%
Trans Fat
2
g
Polyunsaturated Fat
202
g
Cholesterol
186
mg
62
%
Sodium
656
mg
29
%
Carbohydrates
1
g
0
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.