Whole Egg Mayonnaise
16 servings
Ingredients
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil
Instructions
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.
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