Best Ever Homemade Mayonnaise

Petroushka's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 32

Yield: 2.0 cups

• 2 large free-range eggs (the freshest you can get)
• 2 teaspoons salt
• 2 teaspoons dry mustard (Keen's)
• ¼ 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.

Reviews

[EyeGuy]

This really is very good. Most of the mayo recipes I'd tried didn't have a good "bite" but this is just sharp enough with a clean flavor. Very easy to make in a quart jar with a stick blender. I did not find it too salty at all ( be sure to use level teaspoon measures ;-) ).

[Miss_Chievous]

OMG! After trying another very finicky recipe (which was a disaster) Eureka! I will never buy mayonnaise again. I made a half batch and used 1/2 tsp salt after reading previous reviews. Thank you so much for sharing this gem of a recipe!

[Poindy]

very easy to make, and much tastier than store bought. Wonderful!!