How to Make Mayonnaise with a Pasteurized Whole Egg
A small immersion-blender mayonnaise made with a labeled pasteurized whole egg, sunflower oil, mustard, and measured acids.
Ingredients
Mayonnaise
- 1 large pasteurized whole shell egg Must be labeled pasteurized
- 1 tablespoon prepared yellow mustard
- 1/2 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 2 teaspoons lemon juice Measured
- 2 tablespoons white distilled vinegar
- 1 1/4 cups sunflower oil
Instructions
- Check the whole shell egg is labeled pasteurized. Put egg, mustard, salt, sugar, measured lemon juice, and vinegar into a clean tall narrow immersion-blender jar.
- Pour sunflower oil gently on top and let settle about 30 seconds. Position the blender head at the base, fully submerged.
- Blend without lifting for roughly 15–20 seconds until thick pale mayonnaise forms underneath. Slowly lift to incorporate the remaining oil and stop once uniform.
- Taste with a clean spoon, cover, and refrigerate at once. Use within 3 days; do not pantry-store or freeze.
Notes
A labeled pasteurized whole shell egg is required for this no-cook method. Yield is about 1 1/2 cups. Acid quantities do not establish shelf stability; refrigerate and use clean utensils.