Whole Egg Mayonnaise

Ingredients

• 2 whole eggs
• 1 teaspoon mustard
• 1 tablespoon lemon juice
• 1 cup vegetable oil
• Salt, to taste
• Pepper, to taste

Instructions

1. Place the eggs, mustard, and lemon juice in a blender or food processor.
2. Pulse a few times to combine.
3. With the blender or food processor still running, slowly pour in the vegetable oil until the mixture has thickened and emulsified.
4. Taste and season with salt and pepper.
5. Transfer the mayonnaise to a container, cover, and refrigerate until ready to use.

Verdict

This whole egg mayonnaise is creamy, tangy, and so easy to make! Using whole eggs rather than just egg yolks gives the mayonnaise a richer flavor. The addition of mustard and lemon juice adds a nice tanginess to balance out the richness of the eggs and oil.

Serving Suggestions

Use this mayonnaise as a sandwich spread, dip, or salad dressing. It pairs well with roasted vegetables, grilled meats, and seafood. Enjoy!