Whole Egg Mayonnaise Recipes

Steps:

• 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.

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Steps:

• Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.

Steps:

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

Steps:

• Bring 400ml of water to the boil in a small deep pan. Carefully lower the eggs into the boiling warer and hard boil the eggs for 8-10 minutes.
• Lift the eggs out of the hot water and rinse under cold water for 2 minutes to prevent them from cooking further.
• Peal the shells of the eggs and roughly chop. Mix the chopped eggs with the mayonnaise until a chunky mixture is formed. Lightly season with black pepper.
• Scoop the egg mayonnaise mixture onto the buttered bread and the cut the sandwich diagonally into two triangles. Enjoy!

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Steps:

• NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
• SELECT a durable, quality kitchen blender with a removable center lid knob.
• CRACK one whole egg into the blender.
• SEPARATE another egg then add the yolk into blender.
• ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
• TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
• INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
• SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
• TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
• SERVE with your favorite foods and enjoy!