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Whole Egg Mayonnaise

Rated as 4.55 out of 5 Stars
17

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

10 m servings 250
Original recipe yields 16 servings

Directions

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  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.

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 250 calories; 27.9 0.1 0.8 23 45 Full nutrition

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Reviews

Read all reviews 304
  1. 352 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. ...

Most helpful critical review

I didn't like this at all! It was nice and creamy, but it had NO mayo flavor. I added more salt, vinegar and lemon juice, garlic, paprika, sugar, anything to give it some flavor. Very oily al...

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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...

Makes an excellent mayo. Couple tips: Lemon juice for part of the vinegar really brightens it up. Also, if you have a stick blender, put everything into a wide mouth jar, place your stick ble...

I used a dollop of dijon mustard instead of the dry mustard and I used olive oil. If you use the olive oil, make sure it is the very light olive oil or it will be bitter. This worked perfectly i...

Homemade mayo is the best, and I have made it with several different modifications. I use half canola, half EVOO, and have added a Dijon or whole seed type mustard with good results. Chop some ...

I absolutely love this recipe! I had never made my own mayonnaise before and felt like I'd discovered America when we tasted it and how fantastic it was. Like Cheri, I poked a hole in a plasti...

This recipe was kind of a pain to make in my blender. Near the end, it got really thick and it was hard to add the oil. Taste-wise, I liked this recipe better than the Home Made Mayonnaise, whic...

I always make my own mayonaise. I do use a tablespoon of French mustard and use lemon juice instead of vinegar. I use sunflower oil or canola oil. First I put in the eggs, the mustard, lemon jui...