Whole Egg Mayonnaise recipe

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Ingredients

½ teaspoon dry mustard powder
¼ teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil

Nutrition Info

250.4 calories
carbohydrate: 0.1 g
cholesterol: 23.3 mg
fat: 27.9 g
fiber: : -
protein: 0.8 g
saturatedFat: 4.5 g
servingSize: -
sodium: 45.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

16 servings

Recipe Note

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

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