Easy Homemade Whole Egg Mayonnaise Recipes

WHOLE EGG MAYONNAISE

Steps:

• 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.

EASY HOMEMADE WHOLE EGG MAYONNAISE

Steps:

• Measure all ingredients into a tall mixing cup.
• Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
• Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
• Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
• Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
• Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
• If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

WHOLE EGG MAYONNAISE

Steps:

• place egg, lemon juice, mustard, oil, salt and pepper into a jar that the head of the stick blender barely fits into - see notes
• place head of blender at the base of the jar
• turn blender on high speed, as the mayonnaise forms slowly lift the head of the blender until all the oil is emulsified
• adjust seasoning to your taste if necessary
• serve and enjoy!