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Homemade Mayonnaise for Deviled Quail Eggs

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, August 2012


  • 1 large egg, room temperature
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1 cup safflower oil
  • 1 tablespoon fresh lemon juice


  1. Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.

  2. With blender still running, add remaining olive oil and the safflower oil in a slow, steady stream, and blend until incorporated (if you prefer a thicker mayonnaise, blend 10 seconds more at a higher speed).

  3. Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.

Cook's Notes

Note: The egg in this recipe is not cooked.

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