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Whole Egg Mayonnaise

Time 5 minutes
Yields Makes 1 ½ cups
Homemade mayonnaise tastes fresher than the stuff in the jar.
(Genevieve Ko / Los Angeles Times)
1

Blend the egg, lemon juice and salt in a food processor or blender until smooth. Scrape the sides and bottom of the bowl if needed. With the machine running, add the oil in a very slow, steady stream. Blend just until emulsified.

Variations:
Handmade Whole Egg Mayonnaise: Whisk the egg, lemon juice and salt in a medium bowl. Continue whisking while adding the oil in a very slow, steady stream. Whisk until emulsified.

Olive Oil Mayonnaise: Substitute one-quarter of the oil with extra-virgin olive oil, slowly streaming the vegetable oil in first.
Raw Egg Food Safety
The egg remains raw, which the USDA says isn’t safe because of the risk of salmonella. If you’re concerned, use a pasteurized egg.
Make Ahead:
The mayonnaise can be refrigerated in an airtight container for up to 5 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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