Whole Egg Mayonnaise Recipes

WHOLE EGG MAYONNAISE

Steps:

• 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.

WHOLE EGG MAYONNAISE RECIPE (IMMERSION BLENDER MAYO)

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).

EASY HOMEMADE WHOLE EGG MAYONNAISE

Steps:

• Measure all ingredients into a tall mixing cup.
• Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
• Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
• Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
• Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
• Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
• If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

WHOLE EGG MAYONNAISE

Steps:

• In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

WHOLE EGG MAYONNAISE

Steps:

• place egg, lemon juice, mustard, oil, salt and pepper into a jar that the head of the stick blender barely fits into - see notes
• place head of blender at the base of the jar
• turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
• adjust seasoning to your taste if necessary
• serve and enjoy!

EGG WHITE MAYONNAISE

Steps:

• Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.