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“originally posted on another site by Erica Hale on November 2, 2013 [I don't know the size of the eggs used as the original recipe didn't indicate and I use eggs from my own flock of hens which will range from large to jumbo in size, but on average most recipes are formulated using grade A large eggs]”
READY IN:
20mins
SERVES:
40
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, blend eggs, apple cider vinegar, mustard and salt. Pulse to combine.
  2. With food processor still going, slowly drizzle the oil into the egg mixture. You will need to do this very slowly, make sure that only a very thin stream of oil is going inches If you're doing it right, You will probably have to set the measuring cup down at least once because your arm will get tired.
  3. Continue to run the food processor until the mayonnaise thickens. If your mayonnaise isn't thick enough, add a little more oil and process it longer. Spoon the mayonnaise into a canning jar, secure the lid and store in the fridge for up to two weeks.

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