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Lemon Mayonnaise

Hand Blender Recipe


1 egg
salt and pepper to taste
1/4 tsp unbuffered vitamin C powder
1 tbs fresh squeezed lemon juice
3/4 - 1 cup oil


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.

"If you don't have a problem with eggs, this vinegar-free mayonnaise has a better consistency than the eggless version I posted a couple of years ago. I personally have some concerns about using raw eggs in this way. Therefore, when I make this recipe I use only fresh organic eggs and wash them well. I added the unbuffered vitamin C powder to help preserve the mayonnaise though it should still be used up quickly.

As far as flavour goes. . . it could have been a little more lemon-y. Adding more lemon juice might compromise the texture so perhaps next time I'll add some natural lemon flavouring to enhance the mayonnaise.

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."

Robin Russell, Webmaster

Recipe published: Spring, 2002

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