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Freshly Made Whole Egg Mayonnaise

August 12, 2015


I know I have blogged a mayo recipe before but I discovered this happy mixture and a new blender at the same time during the 4th of July weekend and I am really happy with both.  I used it to make pasta salad, coleslaw, dips and salad dressing for tossed salad.  The list of things you can do with this creamy mayo is endless and delicious.  The refrigeration life is good considering there are not artificial ingredients.  I said it before but here goes, once you get a grip on making your own mayo you will never consider purchasing it from the market again.  It is easy to make, healthier, so much better in taste, consistency and cost.


  • ½ teaspoon dry mustard
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons white vinegar
  • 2 cups light olive oil



  1. Using a large mason or ball jar, place the mustard powder, salt, eggs and vinegar into the jar. Set your immersion blender on medium speed and drizzle in one cup of the oil while the blender is running.  Gradually add the remaining oil one fourth cup at a time until the mixture thickens. Sometimes I can use the entire two cups and sometimes less, I recommend you mix this according to your desire. I don’t think you can go wrong. Place a lid on the container and store in the refrigerator for up to two weeks.

easy mayo 2015_crop

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