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Olive Oil Whole Egg Mayo Recipe

Olive Oil Whole Egg Mayo

Lemony, light, silky & luxurious, this mayo makes just about everything better. Indulge with a dollop on grilled meat, transform it into creamy salad dressing in a flash, or stir it into can of tuna for instant salad. I love a dollop on a crispy lettuce leaf with some cooked chicken.
Mix up a batch every week in the blender or food processor to discover creamy salads & sauces.

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  1. 1 large egg
  2. 2 tablespoons lemon juice
  3. 1/4 cup PLUS 1 cup light tasting olive oil (not extra virgin)
  4. 1/2 teaspoon dry mustard
  5. 1/2 teaspoon salt
  1. In the food processor or blender break the egg and add the lemon juice. Put the lid on the appliance and allow the egg & lemon juice to come to room temperature together at least 30 minutes up to 2 hours. THIS IS A VERY IMPORTANT STEP.
  2. When the egg & lemon juice are at room temperature, add the mustard and salt and 1/4 cup of oil.
  3. Blend on medium until the ingredients are combined.
  4. Now here is the cool part, your mission is to incorporate the remaining 1 cup of oil by pouring very very slowly. You want the skinniest drizzle you can manage, the takes about 2 to 3 minutes.
  5. You will hear a pitch change as the liquid begins to form the emulsion. Eventually, the substance inside the blender will resemble traditional mayonnaise.
  6. When all of the oil is incorporated, revel in your triumph and transfer the mayo to a container with a lid. Mark a calendar with your egg expiration date – that’s when your mayo expires, too.
  1. If you make it in a BLENDER it is fluffier & thicker; the FOOD PROCESSOR version is thinner but still creamy. Both versions will thicken as they chill in the fridge.
  2. CREAMY ITALIAN DRESSING: 1/4 cup olive oil mayo, 1/2 teaspoon dried italian herb blend or dried oregano, 1/2 clove minced garlic, 2 tablespoons vinegar (balsamic, wine or cider), salt & pepper to taste.
  3. RANCH DRESSING: 1/4 cup olive oil mayo, 1/2 clove minced garlic, 1/8 teaspoon paprika, 2 tablespoons fresh parsley, 2 teaspoons dried chives, 1/2 teaspoon lemon juice.
Adapted from Well Fed
Adapted from Well Fed
Fabulous Physiques http://www.fabulousphysiques.com.au/