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Whole-Egg Homemade Mayonnaise

Preparing: 5 minutes
1 whole egg
1 tsp mustard
salt and pepper to taste
200 ml vegetable oil
2 tsp lemon juice or cider vinegar
Add the oil to a jugAdd the whole eggAdd the mustardAdd the lemon juice
Add all ingredients to a jug. 
Place the head of the blender in the jugCover the egg by the head of the blender
Place the head of the blender in the jug – it must touch the bottom of the container - and cover the whole egg.
The emulsion will appear after starting the blenderLift the blender slowly to incorporate the oil
Start the blender and keep it stuck to the bottom for 20 seconds. You see the emulsion which starts to appear at the bottom.
Lift the blender slowly to incorporate the oil
Move the blender up slowly, the oil will be gradualy pouring down. Move it down and up until you see the egg and oil emulsifyng and turning white. The oil must be incorporated.
Ready Whole-Egg MayonnaiseThe Whole-Egg Mayonnaise
Keep refrigerated for two weeks. The recipe makes 220 ml of the Whole-Egg Mayonnaise.
Whole Egg Mayonnaise Polly Eats LondonWhole Egg Mayonnaise Polly Eats London


  • Debra B says:

    I must try it. Seems quite simple. Can I use avocado oil I have it at hand. Thanks

    • Polly Eats London says:

      I tried avocado oil and am not happy with the result as the smell is quite strong but the consistency is fine... try and let me know your results please

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