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Best Ever Homemade Mayonnaise

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“Everyone we know loves this easy-to-make mayonnaise and asks us for the recipe. Now it is here for them. Use the very best eggs you can buy. This is the first recipe I have posted. I hope you like it and use it as much as we do. By the way, the 32 servings are tablespoons.”
READY IN:
5mins
SERVES:
32
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 2 large free-range eggs (the freshest you can get)
  • 2 teaspoons salt
  • 2 teaspoons dry mustard (Keen's)
  • 14 cup white vinegar
  • 2 cups vegetable oil (or slightly less)

Directions

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

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