Whole Egg Mayonnaise

This is a no waste adapted mayonnaise recipe that uses the whole egg instead of just the yolks.

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.

Per Serving: 250 calories; protein 0.8g; carbohydrates 0.1g; fat 27.9g; cholesterol 23.3mg; sodium 45.1mg.

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