Whole Egg Mayonnaise | Priscilla Martel

Name: Whole Egg Mayonnaise | Priscilla Martel
Ingredients: 1 whole large egg, cold or room temperature; 1 ½ teaspoons lemon juice; 1 teaspoon vinegar; 1 ½ teaspoons mustard; ½ teaspoon salt; 8 to 10 fluid ounces vegetable oil or half extra virgin olive oil and half vegetable oil

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Servings: 1

Ingredients

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1 whole large egg, cold or room temperature1 ½ teaspoons lemon juice1 teaspoon vinegar1 ½ teaspoons mustard½ teaspoon salt8 to 10 fluid ounces vegetable oil or half extra virgin olive oil and half vegetable oil

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Instructions

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Step 1

Place the egg, lemon juice, vinegar, mustard and salt in the blender container. With the blender running, slowly pour the oil through the opening in the lid, allowing the mixture to gradually thicken. Add as much of the oil as needed to make a smooth dense mixture. This should take between 1 and 2 minutes depending on the speed of your blender.

Step 2

Scrape down the sides of the container. Adjust the seasonings with more lemon juice, mustard and salt. Add a little cayenne pepper too if you like. Pulse a few times to incorporate any of the mixture stuck to the sides of the container. Stored in a sealed jar, the mayonnaise will keep for 3 to 4 days.