Best Ever Homemade Mayonnaise

4.5(28)

Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.

by Petroushka·published 2007-01-28

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Servings

2 cups, 32 serving(s)

Total time

5 min

prep 5 min

Calories / serving

126 kcal

Ingredients (5)

serves

2 large free-range eggs (the freshest you can get)
2 teaspoons saltsalt
2 teaspoons dry mustard (Keen's)mustard
1/4 cup white vinegarvinegar
2 cups vegetable oil (or slightly less)

Instructions (4 steps)

01Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
02With the motor still running, slowly add the oil in a thin stream (like string).
03When all the oil is incorporated, keep running the machine for another 10-20 seconds.
04Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

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