Zesty Whole Egg Mayo
Forget the store-bought stuff with its weird preservatives and lackluster flavor! This homemade mayonnaise is a game-changer—creamy, tangy, and bursting with fresh Dijon and lemon zest. Best of all, it’s ridiculously easy to whip up in just 5 minutes with a whole egg and a blender. You’ll never go back to the jarred version once you taste this velvety goodness. Ready to elevate your sandwiches, salads, and dips? Let’s get started with the galley to the gourmet!
Ingredients
- 1 whole large egg (room temperature)
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard (for that perfect zing)
- 1 cup neutral oil (e.g., avocado oil, light olive oil, or grapeseed oil)
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper (optional, for a subtle kick)
Equipment
- Immersion blender (easiest for foolproof results) or food processor/blender
- Tall, narrow container (for immersion blender) or blending jar
Instructions
- Mix the Base: In your blending container, toss in the whole egg, lemon juice, 2 teaspoons Dijon mustard, salt, and pepper (if using). No fuss, just combine!
- Add the Oil: Gently pour the oil on top. Don’t stir—it’s about to get creamy!
- Blend It Up:
- Immersion Blender: Pop the blender to the bottom of the container. Blend on high for 10–15 seconds without moving until it thickens up. Then, slowly tilt and lift to emulsify the rest, blending for another 10–20 seconds until you’ve got a smooth, luscious mayo.
- Food Processor/Blender: Pulse the egg mixture a few times, then drizzle the oil in super slowly through the feed tube while blending. Keep going until it’s thick and creamy (about 1–2 minutes).
- Taste and Store: Give it a quick taste—add more salt or lemon juice if you want it punchier. Scoop into an airtight container and refrigerate. It’s good for a week, but it’s so delicious it probably won’t last that long!
Pro Tips for Mayo Magic
- Oil Matters: Stick with a neutral oil like avocado or grapeseed to let the Dijon shine. Extra-virgin olive oil? Mix it with a neutral one to avoid overpowering the flavor.
- Egg Temp: Room-temperature eggs blend better. Cold egg? Soak it in lukewarm water for 5 minutes.
- Safety First: Fresh or pasteurized eggs keep things safe and worry-free.
- Oops, It Broke?: If your mayo doesn’t thicken, don’t panic! Start fresh with a new egg in a clean container and slowly blend in the broken batch like you would the oil. Voilà, fixed!
Say goodbye to bland, store-bought mayo forever! This Zesty Whole Egg Dijon Delight is your ticket to creamy, flavorful perfection with minimal effort. Slather it on sandwiches, mix it into dressings, or dip your fries—this homemade gem makes everything better!
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