Homemade mayonnaise with whole egg

4 servings

5 minutes

Homemade mayonnaise with a whole egg is a creamy and rich sauce that features a delicate texture and balanced flavor. Its history traces back to classic French mayonnaise, but this version simplifies the preparation process while preserving its rich and deeply aromatic taste. The combination of vegetable and olive oils gives it softness and a slight spiciness, while mustard and vinegar add a subtle sharpness. Mayonnaise perfectly complements salads, appetizers, meat and fish dishes, and serves as a base for many sauces. Making it with a whole egg makes it lighter and more stable. This recipe is especially suitable for those who value natural and quality ingredients, creating homemade mayonnaise without unnecessary additives and preservatives.

Energy value per serving

• Calories: 479.8
• Proteins: 2.1g
• Fats: 51.8g
• Carbohydrates: 1g

Ingredients

• Olive oil: 50 ml
• Mustard: 1 tsp
• Vinegar: 1 tsp
• Vegetable oil: 150 ml
• Chicken egg: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Pour oil into a container (you can use any oil you like). Add salt, pepper, mustard, and vinegar (can be replaced with lemon juice), and break an egg.

   Required ingredients:

   • Olive oil: 50 ml
   • Mustard: 1 teaspoon
   • Vinegar: 1 teaspoon
   • Vegetable oil: 150 ml
   • Chicken egg: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Lower the blender into the mixture so that the egg is inside.

3. Pressing the blender to the bottom, turn it on high speed and blend.