Whole Egg Mayonnaise Recipe

Posted by Krisann Blackwell on May 3rd 2012

Mayonnaise is one of those things you tend to mindlessly buy. However it's also one of those things that is very easy and cheap to make and you can control the ingredients. Many recipes call for just the yolk of the egg, but we prefer to use the entire egg and avoid the waste. I highly recommend using the freshest farm eggs possible both for taste reasons and for raw egg safety reasons.

The following recipe makes a little more than a half pint jar, but can be easily doubled. Keep refrigerated and use within two weeks.

Ingredients (Important: use all ingredients at room temperature for best results)

1 fresh egg
1 Tablespoon white vinegar
1/4 teaspoon dry mustard powder
1/8 teaspoon salt
1 cup mild flavored oil (*see note)

1. In a blender, mix the raw egg, vinegar, mustard powder and salt. While the blender is running, slowly (and I mean sloooooooooowly) drizzle the oil into the mixture through the small hole at the top. I usually try to cover as much of the hole as I can with one hand while leaving a small spot to drizzle the oil in with the other hand... I've also read where people have taken a small paper cup, poked a little hole in it, set it over the hole in the blender lid, and pour the oil into that -- which then allows it to slowly drain into the running blender. Smart idea which I have to admit I have not tried yet.

2. Once your mixture resembles the consistency of mayonnaise (because, well, at this point it is mayonnaise), scoop it into a jar and refrigerate. Ta-Da! You did it. And you will never buy inferior grocery store mayo again.

(NOTE: Common mayo recipe oils include vegetable oil, canola oil, or salad oil blends. Anything mild flavored should work. I like Smart Balance oil blend. I have tried this recipe with olive oil in the past and I didn't like it... but you might.)

If you are a fan of the Miracle Whip type mayos, just add sugar to taste.

#RECIPE