Lemon Juice Egg Whole Mayonnaise

Name: Lemon Juice Egg Whole Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: French Classic
Ingredients: 1 large Egg; 1 Tbsp (15 ml) Dijon Mustard; 2 Tbsp (30 ml) Lemon Juice; 2 cups (480 ml) Olive Oil; to taste Salt; to taste Pepper

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

SPREAD · SANDWICHES

A spread for sandwiches.

Emeril Lagasse's mayonnaise for sandwiches, everyday use.

On the jar

AIOLI

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlLemon Juice 30 mlOlive Oil 480 ml

Ingredients

Egg1 large
Dijon Mustard1 Tbsp (15 ml)
Lemon Juice2 Tbsp (30 ml)
Olive Oil2 cups (480 ml)
Saltto taste
Pepperto taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lemon Juice Egg Whole Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Tarragon Vinegar MayonnaiseNATIONAL AWARD WINNEROn the jar: TARRAGON MAY
Vinegar-Dijon Mayonnaise★ STARRED KITCHENOn the jar: AIOLI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Emeril's Mayonnaise.

Adapted from a Emeril Lagasse recipe (Emerils.com / Emeril's TV Dinners).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emerils.com / Emeril's TV Dinners (published as “Emeril's Mayonnaise”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar