Quick whole egg mayo… and how to spice it up

Quick whole egg mayo… and how to spice it up

By
From
Dig In!
Makes
340 g
Photographer
Mark Roper

Making your own mayonnaise is so simple. You can add pretty much whatever flavour you desire to the mayo, and below are a few ideas. Mayo is great for spreading on burgers and sandwiches or using as a dipping sauce for chips, vegetables or seafood. Get creative and try out a few of your own ideas.

Ingredients

Quantity Ingredient
1 large egg
1 teaspoon dijon mustard
1 tablespoon lemon juice
pinch salt
250ml oil, a blend of 80 ml olive oil and 170 ml vegetable oil works well

Method

  1. In a small food processor, pulse the egg, mustard, lemon juice and salt until combined. With the processor running, add the oil gradually in a slow steady stream, until the mayonnaise is the desired consistency. Check for seasoning. Store in an airtight container in the refrigerator for up to 3 days. For flavour variations see below.

Variations

  • Lemon and basil mayo

    Blitz rough the zest of 1 lemon and 30 g finely shredded basil. This is great with seafood.

    Parsley mayo

    Blitz through 15 g finely chopped flat-leaf parsley. This is great with fish or oven-roasted chips.

    Chipotle mayo

    Blitz 2-3 tinned chipotle chillies in adobo sauce then fold them through the mayo. This is crazy awesome on a burger.
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