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5 from 1 vote

Whole Egg Mayonnaise Recipe

This is a simple recipe of basic mayonnaise that you can use to make dressings, dips, spreads and sauces. Always use clean dry utensil to make mayonnaise.
Course Condiment
Cuisine World
Keyword basic mayonnaise recipe, whole egg mayonnaise recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 20 (Serving size 1 tablespoon)
Calories 102kcal


  • 1 egg
  • 1 tablespoon mustard sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper optional
  • 1 cup neutral oil (like corn oil)


  • Place egg, mustard, vinegar, sugar, pepper and salt in a food processor (or bowl for immersion blender). Blend for 30 seconds.
  • Then with food processor switched on, add oil in very thin stream ( through the hole provided in processor for this purpose, if not stop processor at intervals and then add little oil each time and continue to blend). When mayonnaise start to thicken add all remaining oil little at a time.
  • Your mayonnaise is ready.


Store in fridge in air tight container and use within 5 days, the mayonnaise is good until it smells and tastes good.


Calories: 102kcal