I. Love. Mayo. Really, I put it on everything, and I did cartwheels when I found this recipe. Here’s the link from one of my favorite recipe sites: Whole Egg Mayo.
Here’s the ingredient list:
1/2 tsp dry mustard powder
1/4 tsp salt
2 tbsp white vinegar
2 c grape seed oil
I make this in my blender, but if you have a hand immersion blender, I’m told that works well, also.
Throw everything in the blender except the oil and blend on medium speed. Take out the center pour cup from the top and trickle in the oil. This is important; it helps develop the consistency of the mayo. Keep pouring the oil until the mixture is thick and spreadable. For me, that usually takes only about a cup and a half of oil. When it reaches the right consistency, transfer to a glass jar. I use empty almond butter jars – they’re perfect!
Some points: make sure the eggs are room temperature, and trickle the oil. Also, to make different flavorings – like basil, or chipotle – add in near the end. It’s so delish!