I got this whole egg mayonnaise recipe off a website before Christmas because I wanted a real mayo to add to the Cocktail Sauce that I was making. I didn’t think that the condensed milk mayonnaise would go as well with the cocktail sauce, so I made this one, it didn’t take long and turned out fine. I just wish I could remember where I got it from so I could give credit, if I do end up finding the site I will add it here. I used a processor for this one as the oil needs to be added very slowly. I used a trick that I found on the same website, I put a hole into the bottom of a small plastic takeaway cup and squashed it into the feeding chute of the processor. I then poured the oil which was pre-measured into the cup whilst the processor was going. The oil streamed out of the bottom of the cup into the mixture. This worked a treat and like I said it turned out just fine.


1/2 teaspoon mustard powder
1/4 teaspoon salt
2 eggs (room temperature)
2 cups vegetable oil
2 tablespoons white wine vinegar


In a food processor add the eggs, mustard powder and salt
Blend until mixed
Pop a small takeaway cup in the feeding chute of the processor and pour the oil in whilst the processor is on medium
Pour in the vinegar then stop the processor when it is combined


Use a food processor with a large capacity jug as the 2 cups of oil are equal to 500ml and the volume will increase
Add lemon juice and or extra mustard powder to taste
You can do this recipe without a processor, just whisk the eggs first then keep whisking whilst adding streams of oil slowly
This recipe can also be done in a blender as well

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