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Mayonnaise Recipe with Olive Oil and Whole Egg

A luscious blend of olive oil and whole egg, this homemade mayonnaise is quick and easy to make, offering a rich flavor and creamy texture.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large whole egg room temperature
  • 1 cup olive oil extra virgin is best
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard optional for flavor
  • Salt to taste

Equipment

  • Immersion blender or food processor
  • Measuring cups
  • Measuring spoons
  • Jar or container for storage

Method
 

  1. Gather all your ingredients and equipment.
  2. Crack the whole egg into your immersion blender cup or food processor.
  3. Add the lemon juice and Dijon mustard if using.
  4. Pour in the olive oil without mixing.
  5. Blend on high speed for about 30 seconds, then slowly move the blender up to incorporate all the oil.
  6. Check the consistency; blend longer if it's too runny.
  7. Season the mayonnaise with salt to taste.
  8. Transfer the mayonnaise to a jar or container and refrigerate.

Notes

This mayonnaise keeps in the refrigerator for about a week.