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Whole Egg Mayonnaise

Reviewed: Sep. 16, 2012
Great recipe! Here's a helpful tip to assist with the slow pouring. I take a funnel and wrap a piece of saran wrap over the bottom end, securing the wrap with a rubber bad. Then poke between 1 and 3 holes in it with a tack, rest it on the pour spout of my food processor and then just pour the oil in (I use olive oil) and it does the slow pour for you. I can usually only fit a cup in at a time and when it's finished I add the second cup. I also add a little extra salt.
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