Directions:
- Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste.
- If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2006.27 Kcal (8400 kJ) | ||
| Calories from fat | 2010.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 223.4g | 344% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 1347.64mg | 56% | |
| Potassium | 84.99mg | 2% | |
| Total Carbs | 1g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 701.49 Kcal (2937 kJ) | ||
| Calories from fat | 703.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.11g | 344% | |
|---|---|---|---|
| Cholesterol | 65.03mg | 62% | |
| Sodium | 471.2mg | 56% | |
| Potassium | 29.72mg | 2% | |
| Total Carbs | 0.35g | 0% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 2.41g | 14% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 7% | |
| Calcium | 12.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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