Serves 5. You will need:

  • 1 Eggman Egg Separator
  • 4 Eggs
  • 550ml Vegetable oil
  • 2 tsp English mustard
  • 1 tsp White wine vinegar
  • Sea salt and ground pepper

Separate the eggs using The Eggman (You will only require the yolks for this recipe but you can check out other recipes of how to use the whites!) Place egg yolks in a food processor, add mustard, vinegar and salt and pepper. Briefly mix. Turning the processor on slowly begin to add oil a little at a time. Mayonnaise will slowly thicken. Stop adding oil when mayo is at a desired consistency. You may not need to add all of the oil. Enjoy with a plate of home made wedges or add to any salad.


  1. Vann says:

    Okay, here's something ralley needed: A recipe book for people who raise gardens and do home canning or freezing.Recipes should use sizes such as pints or quarts rather than a can from the store that might be any size. And no ingredients should be listed as a box of this or package of that. Use only actual measured amounts.I'll buy several if you do it right.

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