Whole Egg Mayonnaise Recipe

I used to be afraid of making homemade mayonnaise in the same way some people are afraid of attempting soufflés.  But once you let go of fear, it’s amazing what you can do :)

I love this recipe because it’s basically foolproof and it uses a whole egg instead of just yolks or whites, so there’s no waste!

It’s both an art and a science, but it only takes six ingredients, a food processor, and a little faith in yourself…

First, make sure that your egg is room temperature.  If you’re crunched for time, run it under warm water for a few minutes. If you start with a cold egg, it will not emulsify and you’ll end up with a mess of wasted ingredients.

Use the blade attachment, and add the egg, salt, mustard, and 1/4 cup of the oil to your work bowl.  Start blending.

S-l-o-w-l-y  drizzle in another 1/2 cup of oil, it should be starting to thicken now.

Stop the food processor, scrape the sides, add the vinegar and lemon juice.

Continue to blend, and drizzle in the remaining 1/2 cup of oil.  Blend it until it thickens, but be careful!  If you blend it for too long, the emulsion will “break” and create the unusable mess of wasted ingredients I mentioned above.

 But if you do it right, it’s absolutely lovely…

Now, I only use homemade mayonnaise!  It’s cheaper, it tastes better, and I know exactly what’s in it :)