Breakfast & Brunchcolleenchristensennutrition
Whole Egg Mayo
This whole egg mayo is creamy, neutral, and fitting for any sandwich or dressing. Easy to make in just a few steps, this mayonnaise recipe is so simple!
👥 1 Servings⏱️ Prep & Cook: 6 min⏳ Prep: 6 min👤 Colleen Christensen📖 colleenchristensennutrition
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- knife
📝 Preparation Steps
1
In a mini food processor process your egg for ⏱️ 30 seconds
egg (room temp)1
2
Add the lemon juice, vinegar and salt then pulse to combine.
lemon juice (room temp)1 tablespoon
3
Next, set your food processor to high and slowly stream in the oil over at least ~⏱️ 5 minutes. You’ll want to go nice and SLOW at first. It should take you ~⏱️ 3 minutes to stream in the first ½ of the oil. If you think you’re going too fast you probably are!
oil (canola works best for me but I’ve also used avocado oil (room temp))1 cup
4
Here is the test I use to see if it’s thick enough: take a knife and pretend to cut a slit into the mayo. If it leaves a visible line then it’s thick enough. If it doesn't checkout the below tips to thicken it!
Nutrition Facts
calories
2055 kcal
fat Content
229 g
serving Size
1 g
sodium Content
656 mg
protein Content
6 g
trans Fat Content
2 g
cholesterol Content
186 mg
carbohydrate Content
1 g
saturated Fat Content
16 g
unsaturated Fat Content
202 g
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