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Whole egg Mayonnaise *Failed*


this is not final, as it doesn't taste right, may require lemon juice.

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  • 1/2 teaspoon 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 2 eggs
  • 2 tablespoons 2 tablespoons white vinegar
  • 2 cups 2 cups vegetable oil



Step 1

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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