Whole Egg Mayonnaise

Whole Egg Mayonnaise

220
rfmommy 1

"This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks."

Ingredients

10 m {{adjustedServings}} servings 250 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

220
  1. 254 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

TWO SECRETS: To make mayonnaise come out with the right consistency, (and thus creamy taste), you MUST start with a very, very dry blender, and you must pour the oil in excruciatingly slowly. ...

PattyJoy, thank you so much for your tips on making this mayo! I ended up making two batches cause it tasted so good! I used Canola oil, less oily taste to it, and added 1 TBS sugar. I ended ...

More Tips: 1. You *must* have all ingredients at room temperature; 2. Use an immersion (stick-type) blender, if you have one. I have used my trusty Bamix since 1986 with outstanding results on t...