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.

Ingredients

32 serv.

large free-range eggs↗2
the freshest you can get
salt↗2 teaspoons
dry mustard2 teaspoons
Keen's
white vinegar↗1⁄4 cup
vegetable oil↗2 cups
or slightly less

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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