How To Make Whole Egg Mayonnaise
This egg mayonnaise uses the whole egg instead of just the yolk. Perfect spread for your morning bread or an afternoon snack together with tea.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- ½tspdry mustard powder
- ¼tspsalt
- 2eggs
- 2tbspwhite vinegar
- 2cupsvegetable oil
Instructions
-
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 and store in the refrigerator for up to two weeks.
Nutrition
- Calories: 255.86kcal
- Fat: 28.53g
- Saturated Fat: 1.99g
- Trans Fat: 0.22g
- Monounsaturated Fat: 20.37g
- Polyunsaturated Fat: 4.90g
- Carbohydrates: 0.06g
- Fiber: 0.01g
- Sugar: 0.02g
- Protein: 0.69g
- Cholesterol: 20.00mg
- Sodium: 44.01mg
- Calcium: 3.31mg
- Potassium: 7.92mg
- Iron: 0.10mg
- Vitamin A: 8.60µg
- Vitamin C: 0.00mg
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