Ingredient Checklist


Instructions Checklist
  • In a blender, combine egg with about 1 teaspoon of oil and salt. Blend at lowest speed.

  • With blender still running, add remaining oil in a slow, steady stream until it is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.

  • Transfer mayonnaise to a bowl, and stir in vinegar. Serve immediately, or refrigerate, covered, for up to 2 days.

Reviews (5)

18 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 1 stars
I've never seen a mayonnaise recipe that uses the whole egg. No wonder this doesn't work.
Rating: Unrated
This make perfect mayo. I added a teaspoon of fresh lemon juice and I used healthy olive oil. The trick for ALL mayonnaise is to use ROOM TEMPERATURE INGREDIENTS!!!
Rating: Unrated
I just made it and it works. I made it in a food processor. I also used lemon juice instead of vinegar. It tastes wonderful, so much better than store bought.
Rating: Unrated
This reicpe do's not work !
Rating: Unrated
LIquid mayonnaise? There must be a trick I'm not reading here, because twice I've tried this and failed.