One Egg Mayonnaise Recipes

EASY HOMEMADE WHOLE EGG MAYONNAISE

Steps:

• Measure all ingredients into a tall mixing cup.
• Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
• Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
• Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
• Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
• Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
• If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

WHOLE EGG MAYONNAISE

Steps:

• In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.

EGG WHITE MAYONNAISE

Steps:

• Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.

EGG MAYO & WATERCRESS ROLLS

Steps:

• Hard-boil eggs for 10 mins, then drain and cool under cold water for 5 mins. Peel, roughly chop and put in a bowl.
• Roughly chop watercress, and stir this into the eggs with some salt and pepper and mayonnaise. Divide the filling between the rolls.

ONE EGG MAYONNAISE

Steps:

• In a food processor or blender, blend egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the popper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerated for at least 30 minutes before using. Best if used within 24 hours.