Whole Egg Mayonnaise

Making your own mayonnaise is surprisingly easy, incredibly yummy and free from additives. There are so many nasties in condiments these days—right? A batch of fresh, homemade mayonnaise will last up to a week in the fridge. Bring it out when guests are over for lunch and it’s next level impressive. Enjoy.

I can’t stress the importance of using quality oils in the kitchen enough. For this recipe in particular because mayonnaise is based on a quality olive oil it is extra important because whatever the taste is of your olive oil that’s that flavour that will permeate your mayonnaise. I’ve used extra virgin olive oil a number of times but to be honest I find the flavour too strong in mayonnaise. The best for flavour is a quality light olive oil (light in flavour).

Don’t touch the vegetable or seed oils! so bad for your health!

Whole Egg Mayonnaise


  • 3 tsp lemon juice
  • 2 tsp dijon mustard
  • 3 tsp rice malt syrup
  • 1 garlic clove crushed (optional)
  • 1/2 tsp sea salt
  • 1 egg
  • 250ml light olive oil


The method for this one is easy!

  1. Blend the first 6 ingredients together with a stick blender.
  2. Slowly add the oil in a thin stream a little at a time. You will need to go extra slow at first so it doesn’t split.


  • Using a stick blender makes it easy to control how quickly you can add the oil. However a food processor or smoothie style blender works also, you just need to keep taking the lid off to slowly add the oil.
  • If you find the mayonnaise too thick add a little water to loosen it. this can be helpful if you are wanting to use as a salad dressing with a squeeze of lemon or lime juice.
  • For next level flavour roast the garlic before adding it. When using roasted garlic you can afford to double the quantity for garlic aioli. Roasted chilli is yum too.

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