Sunday, January 8, 2012

Whole Egg Mayonnaise

Several months ago we were at my moms house for dinner and she was out of mayo and my brother whipped up a mayo type sauce-he is an amazing cook and just whips stuff up all the time. So we were out of mayo at home and I went to all recipes-I am not a good whipper upper of food- and found this recipe for whole egg mayo.


  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons white vinegar
  • 2 cups vegetable oil


  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. I used my submersion blender in a wide mouth quart canning jar, and didn't have to add the oil as slowly.

Turned out great! The family loves it and it was so easy and cheap! Not sure I will buy mayo again! Plus this way I know what's in it and can flavor it how I want!