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!
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories:1034kcal | Carbohydrates: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
Have you tried this recipe?Tag me on instagram @thescranline!