Whole Egg Mayonnaise
Updated: Nov 15
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 tablespoons white vinegar
2 cups vegetable oil
In 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.