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My review
Whole Egg Mayonnaise
Megan Karlowsky
"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 calsOriginal recipe yields 16 servings
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- 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 g fat; 0.1 g carbohydrates; 0.8 g protein; 23 mg cholesterol; 45 mg sodium. Full nutrition
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Reviews
Read all reviews 294341 Ratings
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Most helpful positive review
2/29/2008
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
4/21/2010
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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2/29/2008
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. ...
2/27/2008
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 ...
8/31/2009
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...
10/11/2009
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...
6/28/2009
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...
5/19/2008
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 ...
7/27/2008
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...
12/12/2008
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...
3/21/2008
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...