Rating: 4.5 stars 4.5
395 Ratings
  • 5 star values: 293
  • 4 star values: 62
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 20

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; carbohydrates 0.1g; fat 27.9g; cholesterol 23.3mg; sodium 45.1mg. Full Nutrition
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