Whole Egg Mayonnaise

This is the first time I have made homemade mayo. I just finally broke down and bought an immersion blender. I followed this recipe, but used the immersion blender instead of a food processor.It seems a little bland and mine was whiter in color than the OP's picture, but other than that it was not too bad.

As long as you keep to the proportions of one egg to one cup oil to 1 tbsp acid and a little dollop of any kind of mustard and a taste of salt, you've got mayonnaise!I find that the easiest method for mixing this up is to put the egg in a widemouth jar first followed by all the other ingredients with the oil on top (avocado is nice) put an immersion blender in the bottom start it and gradually lift it to the top. The mixing container then becomes the storage container, much less hassle than trying to get all your mayonnaise out of a food processor.Just don't lick the beater!I make a half batch of this every time I need mayo. I haven't bought any for over 6 months.

Loved not having yet more egg whites to save. Lovely flavour. I took the advice of @buns and used half apple cider vinegar and half lemon juice and used my immersion blender exactly as specified ie keeping the blender glued to the base of the cup for the first 20 seconds. Came out amazing, creamy and delicious (although not quite as thick as when using only egg yolks.) Added extra pepper and fresh garlic chives chopped. This will definitely be my go to recipe for mayonnaise. It was literally ready within 5 minutes! Thank you @All recipes and thank you @buns!

As rule with my family you full the instructions exactly his throat the first time you make it. That's what I did I was impressed at how easy this recipe is to make thank you to the author.

As others have noted, it's faster if you use a stick blender and a tall, narrow container — you can use the jar you will store it in if it has a mouth wide enough to accept your blender's blade housing. You can add all the ingredients at once (eggs first, oil last), then pulse the stick blender for about 20 seconds, then run it constantly while moving it up and down.I find I get a thicker mayonnaise if I use three whole eggs and cut the oil to 1.5 cups. Cutting it to 1 cup should make it even thicker (and would probably work with two eggs as well). I accidentally doubled the amount of salt and dry mustard on the last batch I made — the taste was the same.This has become my go-to mayonnaise recipe. I haven't bought a jar of the stuff in more than a year!