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Whole-Egg Mayonnaise

Making your own creamy and delicious Whole Egg Mayonnaise at home is so quick and easy. It takes just 5 simple ingredients and can be used in so many ways!

Whole Egg Mayonnaise - in a bowl

This recipe is as simple as adding all the ingredients into a tall cup, using a stick blender to blend and within seconds, you have amazing, tasty, creamy home-made mayonnaise! Use it in your burgers, wraps or turn it into flavored sauces!

What is Whole Egg Mayonnaise?

Mayonnaise is a thick and creamy sauce or dressing that you can use in all sorts of ways. But the really interesting thing about Mayonnaise is that it’s almost a science experiment.

Emulsification is the reason why mayonnaise can be made. Specifically the emulsification of oil and water, two ingredients that typically don’t get along. When these two ingredients are combined together in the right quantities, you end up with a thick substance and creamy. In this case, mayonnaise.

Why make mayonnaise using a stick blender?

Making mayo with a stick blender (immersion blender) is great because it’s quick, easy, yields better results and you can make smaller quantities than the traditional way which is with a food processor. You also have less chance of ending up with a curdled, greasy mess.

Why make this with a whole egg and not just an egg yolk?

Why waste the egg white when you can use the whole egg I say! You get a really delicious mayo. Sure it would be richer in flavor with just the egg yolk, but I’ve only ever known whole-egg mayonnaise and that’s what I’m used to.

Are raw eggs safe to eat? Are there alternatives?

Yes raw eggs are safe to eat, but it depends on the country you’re in. Fresh chicken eggs are generally safe to eat when stored correctly. In Australia for example, we tend to store out eggs in the cupboard at room temperature except for warmer weather.

If you’re not convinced about eating raw eggs, you can still make this using pasteurized eggs. These are eggs that have been gently heated to kill off any bacteria that will cause salmonella poisoning.

To Make Your Own Pasteurized Eggs

Place them in a large saucepan and cover them with water. You’ll need a thermometer to help you bring the water up to 140F / 60C. Once you reach that temperature, keep it there for 3 minutes by carefully monitoring the temperature with the thermometer. Remove the eggs from the water and rinse with cold water to help bring down the temperature. Store in the fridge until you’re ready to use them. Pasteurizing your eggs will help get rid of any nasties that can make you ill.

Ingredients You Need To Make Whole Egg Mayonnaise

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

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Whole Egg Mayonnaise - ingredients list

  • Egg – I used one whole large egg.
  • Canola oil – or vegetable oil. Use a natural tasting oil for this recipe.
  • Garlic powder – you can use freshly crushed garlic if you like. One clove will be enough.
  • Salt – I used fine sea salt.
  • Lemon juice – this helps give your mayo a nice tang!

How to make Whole Egg Mayonnaise!

Literally the easiest recipe. Take a look below for step-by-step photos!

Whole Egg Mayonnaise - step 01Whole Egg Mayonnaise - step 02

  1. Add all ingredients into a tall cup
  2. Use a stick blender to blend until thick and creamy! That’s it! In seconds you have yummy, creamy home-made mayo!

Tips and Tricks For Recipe Success!

  • Use a neutral tasting flavored oil for this recipe.
  • If you don’t feel safe eating raw eggs, use pasteurized eggs.
  • To fix broken mayonnaise, add 1 tsp of mustard to a bowl and slowly beat in the broken egg mayonnaise. It helps re-emulsify the mayonnaise.

Whole Egg Mayonnaise - close up

Frequently Asked Questions about Whole Egg Mayonnaise

What does it taste like?

Home-made mayonnaise is thick, creamy, tangy and so delicious!

How do I store this?

Store it in an airtight container, in the fridge for up to 3 days.

How can I make my mayo a little sweeter?

Add 1 tbsp of honey. Tastes to nice!

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Recipes to use with your home-made mayo!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Whole Egg Mayonnaise - pinterest

Whole Egg Mayonnaise - in a bowl with eggs behind it

Whole-Egg Mayonnaise

This Whole-EggMayonnaise recipe is quick, easy and takes only a few simple ingredients to make. It’s way better than store bought and so creamy!

Serves 2 cups

5 from 1 vote
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Prep: 2 minutes
Total: 2 minutes
Course: Sauce
Cuisine: French
Calories: 1034kcal


Whole-Egg Mayonnaise

  • 1 egg see notes
  • 1 cup (250 ml) canola or vegetable oil
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 lemon juiced


Whole-Egg Mayonnaise

  • You can make this using a small food processor, or a stick blender. I’ll be using a stick blender. Add the egg, oil, lemon juice and garlic powder into a tall plastic cup and use your stick blender to blend until the mixture thickens and is well combined. You may need to scrape the cup to make sure everything is evenly mixed.


Egg -  you want to make sure your egg is at room temperature for this recipe. If you live in a country where it is not safe to eat raw eggs, use pasteurized eggs in place of regular store-bought eggs.
Storage - Mayo can be stored in an airtight container, in the fridge for up to three days.
Nutrition - is based on per cup (250ml) This recipe makes 2 cups
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.


Calories : 1034kcal
Carbonhydrates: 4g
Protein: 3g
Fat: 114g
Saturated Fat: 9g
Polyunsaturated Fat: 32g
Monounsaturated Fat : 72g
Trans Fat : 0.5g
Cholesterol: 82mg
Sodium: 323mg
Potassium : 86mg
Fiber: 1g
Sugar : 1g
Vitamin A: 125IU
Vitamin C: 14mg
Calcium: 21mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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