Healthy Eats

August 25, 2015

Homemade Mayonnaise

By Penny Boey


  • 1 x Large Free Range Egg
  • Olive Oil
  • Salt & Pepper


  1. Crack one large free range egg (room temperature) into a small container.
  2. Use stick blender and blend egg whilst drizzling olive oil until thick and creamy consistency. (Be generous with the olive oil!)
  3. Sprinkle salt and pepper and taste to your liking.

For Aioli – add finely chopped garlic.
For Caesar Mayo – add 2 anchovies and capers.

Note: If you do not like that strong olive oil taste, use the lighter olive oil.

Keep refrigerated for upto 3 days! Mayo should not last more than 3 days and best eaten just made!