Easy Homemade Whole Egg Mayonnaise Recipes

WHOLE EGG MAYONNAISE RECIPE (IMMERSION BLENDER MAYO)

Whole Egg Mayonnaise Recipe (Immersion Blender Mayo) image

Amazing whole egg mayonnaise recipe made with an immersion blender in less than 3 minutes.

Provided by Adina

Time 3m

Number Of Ingredients 5

Ingredients

1 whole egg (large, room temperature Note 3)
½ teaspoon medium mustard
1 teaspoon lemon juice
fine sea salt and pepper
1 cup neutral-tasting vegetable oil (canola, avocado oil, grape seed room temperature, 8.5 fl.oz/ 250 ml, Note 4)

Steps:

Add egg, mustard, lemon juice, salt, pepper, and oil to the jar.
Place the immersion blender in the container; it should sit on the bottom of the jar.
Turn it on, keep it fixed there and count to 10. The mayo should start to emulsify. Slowly, begin moving the immersion blender up and down, counting to 10-15 again; it should not take much longer than that. The mayonnaise will now be fully emulsified, thick, and glossy. If it is not yet, blend for another 3-5 seconds or so.
Remove the immersion blender from the jar and stir the mayo.
Flavor: Adjust the taste with more salt, if necessary, lemon juice (1-2 teaspoons extra, to taste), and add other ingredients, if desired (See blog post for suggestions).

Nutrition Facts : ServingSize 1 cup (whole recipe), Calories 2104 kcal, Carbohydrate 1 g, Protein 6 g, Fat 234 g, SaturatedFat 19 g, TransFat 6 g, Cholesterol 186 mg, Sodium 691 mg, UnsaturatedFat 205 g

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