This Basic Mayonnaise With Egg recipe tastes best when you’re going to make egg salad. I think all egg-based homemade mayonnaises taste egg-y (but that may be because I’m not a big fan of egg?).
TIP: Use this on some toast to make a rocking BLT!
TIP: The slower the you add the olive oil at the end, the thicker and creamier your mayonnaise will turn out!
I’d love to hear your thoughts and questions, so feel free to leave a comment after the related posts show below or send me an email. Thanks for visiting. I appreciate you!
Basic Mayonnaise With Egg
May 2, 2017
: 1.5 cups
: 10 min
: 10 min
: Easy
This basic mayonnaise recipe only uses 5 ingredients to make a light dressing. You will need a blender, immersion blender, or food processor for this recipe.
Ingredients
- 1 1/4 cups olive oil, separated
- 1 egg
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/2 lemon, juiced
Directions
- Step 1 Place 1/4 cup of olive oil, egg, dry mustard powder, and salt in a blender, food processor or mixing bowl.
- Step 2 Blend with blender, food processor, or immersion blender.
- Step 3 While the blender is running, slowly drizzle in the remaining 1 cup of olive oil.
- Step 4 After you’ve added all the olive oil, stir the lemon juice in by hand or blender on low.
- Step 5 TIP: Make sure your egg and lemon are at room temperature before starting this recipe.
- Step 6 TIP: The slower you add the olive oil, the thicker and creamier your mayonnaise will be.
Learning about mindful, healthy food choices that keep your family healthy and free from disease.
Sharing info about food, what's in it, organic eating, and recipes.
I believe we can change our lives and prevent or reverse disease by changing the way we eat. Sound like something you want to explore more? Then I will meet YOU in my kitchen!