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

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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, How to Make Your Eggs Safe.

Nutrition Facts

250 calories; protein 0.8g 2% DV; carbohydrates 0.1g; fat 27.9g 43% DV; cholesterol 23.3mg 8% DV; sodium 45.1mg 2% DV. Full Nutrition
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Reviews (347)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/29/2008
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. Do these two things, and you will never, ever buy store-bought mayonnaise again! "Miracle Whip", add 1 to 2 Tbsp. sugar. (I don't do this, as I make my own mayonnaise for health reasons, as follows...) HEART HEALTHY VERSION: use extra-virgin olive oil (organic if you can find it), and organic, free-range eggs. Read More
(1053)

Most helpful critical review

Rating: 1 stars
04/23/2010
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 also. I'll keep looking for a better recipe. Read More
(24)
404 Ratings
  • 5 star values: 302
  • 4 star values: 61
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 20
Rating: 5 stars
02/29/2008
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. Do these two things, and you will never, ever buy store-bought mayonnaise again! "Miracle Whip", add 1 to 2 Tbsp. sugar. (I don't do this, as I make my own mayonnaise for health reasons, as follows...) HEART HEALTHY VERSION: use extra-virgin olive oil (organic if you can find it), and organic, free-range eggs. Read More
(1053)
Rating: 5 stars
03/24/2008
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 up only using 1 1/4 c oil and it was getting so thick I had to stop. The first time I was pouring the oil in by hand...very, VERY slowly, talk about a tired arm! The second time I got smart and poked a hole through a paper cup with a toothpick and let the oil slowly drizzel out of that (I took out the little thingy on top of the blender lid and set the cup up there :) Very good will make again! Read More
(601)
Rating: 5 stars
09/01/2009
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 this and many other recipes; 3. Be sure that the egg is the first ingredient added, followed by the vinegar (I use 1/2 red cider vinegar & 1/2 lemon juice), seasoning (I use 1/4 tsp to 1 C canola oil and the same amount of dry mustard as my mustard of choice), into a tall, narrow plastic cup (Halve the recipe for this method). Hold the blade on the bottom of the cup, turn it on to the fast speed for 20 seconds then move up & down slowly until completely mixed. Takes less than a minute, start to finish for delicious, homemade mayo! Other tips: Add finely minced chives, basil, cilantro, etc., or paprika or other spices ~ be inventive and enjoy. * * * This recipe tastes even better than Best Foods/Hellmann's mayo. We never have to buy pricey mayo. Once you try it, you may feel the same. Read More
(406)
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Rating: 5 stars
10/13/2009
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 blender all the way to the bottom and turn it on. Wait for a second until it starts to emulsify at the bottom and then slowly pull the blender towards the top. By the time you get there, you'll have mayo right in the jar that you'll keep it in! No more cleaning out a blender or food processor! Read More
(283)
Rating: 5 stars
06/29/2009
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 in my blender. Read More
(119)
Rating: 5 stars
05/19/2008
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 dill pickles in the mayo and add a lemon herb spice and you have a great tartar sauce. Also, I do not add oil drop by drop, I simply pour slowly out of the measuring cup which only takes a couple of minutes and have never had trouble with it emulsifying. I never purchase mayo. Read More
(82)
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Rating: 5 stars
07/27/2008
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 plastic cup and let the oil drip in slowly as I blended it. Whipped right up with no problems. I also use Canola oil. Haven't bought a jar of mayonnaise since. I want to try it with flavored vinegar for steak sandwiches, fish, etc. I also grow my own herbs so I'm looking forward to adding some fresh parsley, basil, dill ... thanks for a great post! Read More
(49)
Rating: 5 stars
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, which is also on this site. It's thicker and the taste is more clear. I'll make this again, only next time I'll use the food processor. My blender is kind of a puss. Read More
(47)
Rating: 5 stars
03/21/2008
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 juice, pepper and salt and 1 tablespoon of oil. Make sure to keep the kichen aid (how do you call the mixer with blade to be used in this recipe???)on the bottom of the tall (preferably) glass container. Keep on mixing, while you gradually pour the oil in. Never take the base of the mixer out of the mayo until the mayo is done. Keep pulling the mixer upwards while adding the oil. Home made is wonderful! Use if for your potato salad! Read More
(41)
Rating: 1 stars
04/23/2010
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 also. I'll keep looking for a better recipe. Read More
(24)
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