Whole Egg Mayonnaise

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


16 servings


1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil


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.

Estimated Time

Preparation/Total Time: 10 minutes


Store in the refrigerator for up to two weeks.

Additional Information

This recipe contains raw eggs. It is recommended that pregnant women, young children, the elderly, and the infirm do not consume raw eggs.

Nutritional Information

Amount Per Serving: Calories: 251; Total Fat: 27.9 g; Cholesterol: 27 mg; Sodium: 44 mg; Total Carbs: 0.1 g (Dietary Fiber: 0 g); Protein: 0.8 g

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