For a tangier mayonnaise, use apple cider vinegar or lemon juice instead of white vinegar. If the mayonnaise is too thick, add a teaspoon of water at a time until the desired consistency is reached. For a flavored mayonnaise, try adding roasted garlic, herbs, or spices to the food processor while blending. Ensure all ingredients are at room temperature for optimal emulsification. Be patient when adding the oil; adding it too quickly can cause the mayonnaise to break.
Whole Egg Mayonnaise
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME5 mins
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SERVING16 People
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VIEWS1.3K
Embrace the simplicity and zero-waste approach of this Whole Egg Mayonnaise. Unlike traditional recipes, it utilizes the entire egg, resulting in a creamy, versatile condiment perfect for sandwiches, salads, or as a base for flavorful sauces.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate0 g
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Cholesterol23 mg
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Protein1 g
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Saturated Fat5 g
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Sodium45 mg
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 1 mins In the bowl of a food processor, combine the eggs, white vinegar, dry mustard powder, and salt. (1 minute)
02 Step
Recipe View 0 mins Pulse the mixture several times until it is well blended and slightly frothy. (30 seconds)
03 Step
Recipe View 5 mins With the food processor running continuously, begin to VERY SLOWLY drizzle in the vegetable oil. This is crucial for proper emulsification. Start with just a few drops at a time. (5 minutes)
04 Step
Recipe View 5 mins As the mayonnaise begins to thicken, you can gradually increase the rate of oil addition, but still maintain a slow, steady stream. (5 minutes)
05 Step
Recipe View 2 mins Continue adding the oil until the mayonnaise is thick, smooth, and reaches your desired consistency. Taste and adjust seasoning if needed. (2 minutes)
06 Step
Recipe View Transfer the mayonnaise to an airtight container and store in the refrigerator for up to two weeks.
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Darron Rath
Jun 26, 2025I was a little intimidated to make mayonnaise at home, but this recipe was foolproof. The results were far better than anything store-bought!
Amiya Kreiger
May 14, 2025This recipe is so easy and satisfying! I love that I don't have to waste any egg whites.
Camden Luettgen
Feb 20, 2025I used light olive oil, and the flavor was incredible. I'll never buy mayonnaise again!
Dominique Mraz
Oct 14, 2024I added a clove of roasted garlic, and it was amazing! Thanks for the great recipe.
Doris Stehrschmeler
Oct 8, 2022The key is to really add the oil slowly. I rushed it the first time, and it didn't emulsify properly, but the second time, it was perfect!