Whole Egg Mayonnaise

I see others in the comments mention it’s too oily. KEEP BLENDING. I used a Ninja blender, pouring the oil in from the spout. It was oily until I stopped, scraped with a spatula, and kept blending. It incorporated the oil more and added more volume. And YES, the recipe is bland. Season your mayo to your taste. For me, the important thing is that it emulsified well and made a creamy mayo. You can even season it once done blending. Use common sense, people. Good BASE RECIPE

Fantastic recipe! The perfect mayo for any recipe or sandwich. I will make this again. I used 3 eggs and a little extra mustard powder, a little more salt, a little agave because I like mayo to be slightly sweet, and I substituted fresh lemon juice for vinegar. Made for very tasty lobster rolls. I combined the ingredients in a mini food processor then added the oil VERY VERY slowly using a submersion blender. It was quick, easy, and a great-tasting mayo. Loved using the whole eggs.

Not good at all. Tasted just like oil and the pic is deceptive because it’s comes out on the runny/thin side. I’m upset that I wasted my expensive olive oil.

Loved the mayonnaise. I just followed the measurements to a T. Perfect ! The only addition was freshly ground pepper. Thank you so very much.

I love using the whole egg. I made it exactly as the recipe said. I tasted for seasoning and adjusted for my preference. It was a life saver considering I was making potato salad to take to a BBQ, I thought I had mayo, but I didn’t. This recipe saved the day!

As rule with my family you full the instructions exactly his throat the first time you make it. That’s what I did I was impressed at how easy this recipe is to make thank you to the author.

As others have noted, it’s faster if you use a stick blender and a tall, narrow container — you can use the jar you will store it in if it has a mouth wide enough to accept your blender’s blade housing. You can add all the ingredients at once (eggs first, oil last), then pulse the stick blender for about 20 seconds, then run it constantly while moving it up and down. I find I get a thicker mayonnaise if I use three whole eggs and cut the oil to 1.5 cups. Cutting it to 1 cup should make it even thicker (and would probably work with two eggs as well). I accidentally doubled the amount of salt and dry mustard on the last batch I made — the taste was the same. This has become my go-to mayonnaise recipe. I haven’t bought a jar of the stuff in more than a year!

I used curcumin in place of mustard powder and it turned out great!!!

if I knew this could taste so good and be made so quickly I would have never bought mayonnaise.

This is a great homemade mayo recipe! I increase the dry mustard and salt to increase flavor and back off oil by 1/4 to 1/2 cup to decrease the oily flavor. I make this recipe on a regular basis and I no longer buy store bought mayo any more. Thank you for a great recipe!

Great recipe. I’ve found that my blender works better than my large food processor. I usually do a half recipe, so as not to worry about the raw egg in the mayo. Most important for me is that I now always use avocado oil. The resulting mayo is light and fresh tasting.

I didn’t have white vinegar only apple cider vinegar but I still think it came out pretty good.

This is like the umpteenth time I have made this and made another double batch. This time I used the leftover soybean oil from a jar of Tuscan Garden’s mild giardiniera. This yielded almost a half cup. to that I added two cups of canola oil and the rest was olive oil to reach 4 cups. After blending, I pulled a pint and then mixed in three tablespoons of Chef John’s Sriracha Chili Paste recipe previously made with the rest. Good Stuff!

Perfect!

Liquid goo. The fluffy, sumptuous photos is a lie.

Quarantine causes all kinds of new adventures in cooking! We’ve made this twice now. Pasturize your eggs. Cold eggs gave us thicker mayo than the room temp ones. Immersion blender worked better than the blender (it got too thick in the blender, and didn’t blend properly.) Immersion blender works well, but it takes 1 person to pour, and 1 to control the blender. We used it for salad dressing, dill dip, and in chicken salad sandwiches. Super yummy, and kind of fun to make.

I make this a lot, using avocado oil. Generally I substitute a tablespoon of prepared spicy brown or dijon mustard for the mustard powder and salt.

This is a great recipe. I’ve used it for years. While egg yolk mayo recipes will be richer (more fat and less liquid), this recipe works great if you need mayo for chicken/tuna salad, deviled eggs, etc. You can use regular mustard if you don’t have mustard powder. I always save mustard packets I get from fast food restaurants, they are about the right amount you’ll need to make this recipe. Colder eggs work better than warm eggs. So if you pasteurize your eggs first (like I do), cool them down before making the recipe. Put them in a ice bath and refrigerate them for an hour or two before making the mayonnaise.

I have made this recipe twice, once as written and the second time with the recommended modifications of adding lemon juice, light olive oil and sugar. Both times there was an underlying taste that I don’t care for. I’m disappointed. I will stick with Hellmans.

The best classic mayonnaise recipe I have ever tried. My daughter eats it spoon wise, so tasty.

Easy and yummy