Egg

This whole egg mayonnaise recipe uses whole eggs instead of just yolks, so there's no waste. Store in a lidded container in the refrigerator for up to two weeks.

Ingredients
  • 2 large eggs
  • 2 tablespoons white vinegar
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon salt
  • 2 cups vegetable oil
Step By Step Method

  1. Combine eggs, vinegar, mustard powder, and salt in the bowl of a food processor; pulse until blended. Pour oil in very slowly, with the processor running, until mayonnaise is smooth.