Lemon Mayonnaise
May 23, 2024 Robin R. - Editor
About
This vinegar-free mayonnaise is quick and easy to make, and more cost effective than store-bought varieties. Making your own means having control over the ingredients. I liked the lemon flavour but would have preferred it to be a bit more lemony. I have therefore added natural lemon flavouring as an optional ingredient. This recipe is designed for a hand blender; however, it could be made with a regular blender.
Ingredients
| Egg (from shell OR pasteurized liquid egg) | 1 ea or measured equivalent | |
| Cold-pressed oil | 3/4 - 1 cup | |
| Fresh squeezed lemon juice | 1 Tbsp | |
| Unbuffered vitamin C powder (optional) | 1/4 tsp | |
| Natural lemon flavouring (optional) | to taste | |
| Salt | to taste | |
| Pepper | to taste |
Directions
- Put all the ingredients into a bowl (or beaker provided with hand blender).
- Introduce the hand blender to base of the bowl, switch it on and slowly move it up and down until the oil emulsifies.
Helpful Hints
- I know that many people eat raw eggs without a problem and this recipe can be made with raw eggs. I prefer my eggs cooked or pasteurized and in this recipe I like to use Egg Creations pasteurized liquid eggs from Burnbrae Farms. I use the plain whole egg version which is just eggs and salt. If using this product you may want to decrease or eliminate the salt in the recipe.
- If using whole eggs, get them as fresh as possible and wash well before cracking.
- I use the unbuffered vitamin C powder to help preserve freshness; however, even with this added, home made mayonnaise should be used up quickly.
- This recipe was designed for a hand blender but it might work in a regular blender. Although I have not tried it this way, the standard method for making mayonnaise in a regular blender involves bringing all ingredients to room temperature, blending together everything except the oil, and then slowly drizzling the oil through the hole in the lid until the mayonnaise reaches the desired consistency.
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