Whole egg mayonnaise is one of the best from-scratch swaps in terms of price and improved quality. The reality is that most mayonnaise contains seed oils, which are highly processed and can cause inflammation. When I started looking at the ingredients of store-bought mayo, I became aware of how little I knew about what was going into our condiments, and subsequently, into our bodies. Most of the ingredient lists I read were very long and contained substances I couldn’t pronounce or define in addition to added sugars and processed oils. It was only then that I discovered how simple it is to make homemade mayonnaise.
I will also note that you can purchase “clean” mayonnaise at most stores, but at my local grocery store, it cost almost $15 for a small bottle! It is for this reason in addition to rising grocery prices, that I am making the transition to making more and more of our food from scratch. Homemade mayonnaise is a delicious addition to so many other foods. Of course, you can slather it on a thick slice of homemade sourdough bread, but you can also make mouth-watering coleslaws, egg salads, dressings, and sauces with it. Homemade whole egg mayonnaise has a more rich and complex flavor than its store-bought counterpart, so I would highly recommend making it If you have never experienced homemade mayo Ever since I started making my own mayonnaise, we have been throwing it into everything possible for lots of tangy flavor.
I typically try to avoid recipes that only use part of an egg, so it was important for me to develop a whole egg mayonnaise recipe. This simple recipe only includes a few ingredients which are pantry/fridge staples:
One whole egg
Special Equipment you will need to make whole egg mayonnaise:
Immersion blender: The immersion blender is the lynchpin of this recipe. You can try to use a small blender or a hand mixer, but it will be much more difficult and will take longer. This cordless immersion blender is the one we use and absolutely love!
Whole Egg Mayonnaise Recipe
- 1 large egg
- 1 lemon
- 1 tsp dijon mustard
- 1 cup olive or avocado oil
- Salt to taste
- Add egg, lemon, and dijon mustard to a one quart wide mouth glass jar
- Using your immersion blender, blend the ingredients in the jar until combined
- Very slowly, stream in the olive oil until the mixture becomes pale and thick
- Salt the mayonnaise to taste