Whole egg homemade may0

I keep forgetting how I make my mayo and as it’s the only one the other half likes, I’m writing it down for next time.

This makes a lot of mayo, if you don’t need that, use 1 egg.  I’m making potato salad and other things so I needed this.


  • 2 whole large organic egg (it’s harder to get it wrong with whole egg)
  • 1-3 teaspoon dijon mustard
  • 4 teaspoons lemon juice (freshly squeezed)
  • 500ml vegetable oil or more.
  • 2 tablespoons white wine vinegar.  It will loosen the mix and give it a paler colour.
  • Salt and pepper

Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems. To avoid the risk of salmonella infection, you can use pasteurized egg yolk instead.


Get all ingredients at room temperature if possible (I’ve made it straight from the fridge though).  The key to success is to ever ever so slowly pour the oil in, it takes longer than you think but if you speed it up it doesn’t work (at least not for me).

  1. Place egg yolks in a food processor or blender and wizz up for a few seconds

  2. Add mustard, vinegar and lemon juice and a bit of salt and mix ingredients until well combined.

  3. With motor running, very slowly add oil in a steady stream (mixture should become thick and emulsified) and keep pouring until it gets to the thickness you want.  This can take anything from 3-10 minutes.

  4. Season with salt and pepper.  Add more mustard and lemon to taste if you wish.

To make aioli, add 1 minced garlic clove to the mixture.

Use right away or refrigerate in an airtight container for up to 1 week.