Homemade mayonnaise with lemon and egg

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make homemade mayonnaise with lemon and egg? Prepare your food. Take olive or sunflower oil. The taste of mayonnaise will ultimately depend on its quality and taste. You will need juice from the lemon; for the amount stated in the recipe, half will be enough. First of all, take mustard that is tasty, preferably not very spicy. Be sure to wash the eggs with detergent, because the seemingly clean shells can contain a lot of harmful bacteria.

2. STEP 2

   

   Wash the lemon well under hot water with a brush and baking soda to remove the waxy layer that may be applied to the fruit for long-term storage. Roll the lemon on the table with pressure - this will make it easier to squeeze out the juice. Cut it into two halves. Squeeze the juice with your hands or special gadgets. I advise you to place a strainer under the lemon so that the seeds do not get into the juice.

3. STEP 3

   

   Take a tall glass from an immersion blender. Beat washed and dried eggs into it. Since the eggs will not be heat treated, be very careful when choosing them. Pour lemon juice into the eggs, add mustard, sugar, pepper and salt to taste.

4. STEP 4

   

   Using an immersion blender, blend the ingredients until smooth. This will take a few seconds.

5. STEP 5

   

   Continue blending the mixture with a blender, pouring in the oil in a thin stream. Gradually it will begin to thicken. Move the nozzle vigorously up and down. The thickness of the mayonnaise will depend on the amount of oil added. Adjust this to your liking. Therefore, the amount of oil in the recipe is arbitrary; it may take more or less.

6. STEP 6

   

   Taste the finished mayonnaise, add the necessary spices as desired. Transfer it to a clean, dry jar and put it in the refrigerator. Homemade mayonnaise can be stored for no more than 4 days. Serve it with other dishes or top salads. Bon appetit!

Comments on the recipe

Natalia M

05.09.2023

5

I needed mayonnaise for the batter, but there was no way to go to the store for it. But there were fresh homemade eggs at home! Recently I saw a recipe for homemade mayonnaise with lemon and egg on my feed and immediately remembered it. The recipe yielded quite a large amount, so I halved the amount of ingredients. I took the freshest egg from a chicken) Replaced fresh lemon with ready-made juice from a bottle, adjusting the quantity to taste. I was pleased that this recipe uses only a small amount of mustard. Once I made it out of inexperience and it turned out not to be mayonnaise, but some kind of mustard sauce) Now I’m paying attention to this point. I took the pepper from a mill, or rather a mixture of different peppers. It makes any dish more flavorful. I whipped the mayonnaise for about five minutes in total. I didn’t need it to be particularly thick, so I took 150 ml of oil. for half a portion. The sauce turned out to be a little runny, but not runny, like thick sour cream. The taste is pleasant, not spicy and not sour. I think it would be great after cooling! But I immediately used it in batter) By the way, it behaved perfectly there!