Print

Foolproof Whole Egg Homemade Mayonnaise – Never Separates!

Print Recipe

This Whole Egg Homemade Mayonnaise uses a no-separation method that guarantees a creamy, rich condiment without the fuss. Perfect for sandwiches, salads, and dips, it’s a game-changer in your kitchen!

Ingredients

Scale
  • 1 Whole Large Egg
  • Neutral-Flavored Oil (e.g., Grapeseed, Canola, Sunflower, Light Olive Oil)
  • Fresh Lemon Juice or White Wine Vinegar
  • Dijon Mustard
  • Salt
  • A Pinch of Sugar (optional)
  • Black Pepper (optional)

Instructions

  1. Gather Your Tools and Ingredients: Make sure all your ingredients (egg, oil, acid, mustard) are at room temperature. You’ll need a tall, narrow container that your immersion blender head fits snugly into.
  2. Combine the Base Ingredients: Crack your whole large egg directly into the bottom of your tall, narrow container. Add the lemon juice (or vinegar), Dijon mustard, and salt. If you're using optional sugar or pepper, add them now too. Do not stir or whisk these ingredients yet.
  3. Add All the Oil at Once: Carefully pour all of your neutral-flavored oil directly on top of the other ingredients in the container. The oil should form a distinct layer on top of the egg and acid mixture.
  4. Immerse and Start Blending (The Key Moment!): Insert the head of your immersion blender all the way to the bottom of the container, ensuring it completely covers the egg mixture. Turn the blender on high and keep it perfectly still at the bottom for about 10-15 seconds.
  5. Slowly Lift and Incorporate: Once a significant amount of thick mayonnaise has formed at the bottom, slowly and steadily begin to lift the immersion blender head upwards, allowing the remaining oil from the top to be drawn into the swirling, emulsifying mixture.
  6. Check Consistency and Adjust: Once all the oil is emulsified, you should have a thick, creamy, perfectly smooth mayonnaise. Use a spatula to scrape down any mayonnaise clinging to the sides.
  7. Taste and Season: Taste your freshly made mayonnaise. Adjust the salt if needed, or add a little more lemon juice or vinegar if you prefer it tangier.

Nutrition

Keywords: Ensure all ingredients are at room temperature for successful emulsification. If your mayonnaise separates, you can fix it by adding another teaspoon of lemon juice or vinegar and blending again.

Find it online: https://softtasty.com/foolproof-whole-egg-homemade-mayonnaise-never-separates/