1 Whole Egg Mayo

I like a simple recipe for mayonnaise that didn't require the yokes only since I hate wasting the whites and no lemon since I don't always have lemons on hand.  Tweaked this to my taste and goes well with cabbage coleslaw and egg salad.  The smooth creaminess adds a nice richness.

Ingredients

  • 1 whole egg, room temperature
  • 1 T white wine vinegar
  • 1/2 t salt - I used a Japanese salt with garlic seasoning for extra flavor a friend gave me
  • 1/2 t pepper
  • 1/2 t Dijon mustard 
  • 1 C olive oil, NOT extra virgin olive oil, makes it bitter

Directions

  1. Blend all ingredients EXCEPT olive oil in a small food processor or use an immersion blender on low speed for 30 seconds
  2. Slowly drizzle in the olive oil on low speed until the consistency thickens as the oil emulsifies to desired smoothness
  3. Makes about a cup of yummy mayo to feel good about eating since I know what's in it, especially good in egg salad!