Lemon Egg Homemade Mayonnaise

The fastest, easiest and most delicious of ordinary products! Homemade mayonnaise with lemon and egg is a recipe for a popular and beloved sauce, prepared independently from the freshest and most natural ingredients. It can be seasoned with salads, hot dishes, and used as a cooking ingredient.
cook time: 10 min
Elijah Stroud
Lemon Egg Homemade Mayonnaise

Nutrition Facts (per serving)

672
Calories
75g
Fat
1g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Sugar 0.5 tsp
Ground black pepper to taste
Lemon juice 1 tbsp
Mustard 1 tsp
Vegetable oil (approximate amount, it may take more or less) 300 ml
Chicken eggs 2 pc

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 4

Step 4
Using an immersion blender, blend the ingredients until smooth. This will take a few seconds.

Step 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 poured. Adjust this to your liking. Therefore, the amount of oil in the recipe is arbitrary; it may take more or less.

Step 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!

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