Basic Food Processor Mayonnaise

Lennie's Note:

You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1.5 cups

• 1 large egg
• 1 tablespoon freshly squeezed lemon juice (white wine vinegar can be substituted, if necessary)
• 1 tablespoon Dijon mustard
• 1 1/4 cups canola oil (see directions)

Directions:

1. The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
2. Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
3. Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
4. Okay, let's make mayo.
5. Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
6. Process for one minute only.
7. The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
8. The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
9. Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
10. When done, taste; add salt and/or pepper if you wish.
11. If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
12. Keep mayo refrigerated.
13. Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.

Reviews

[Chef #845342]

Let the egg come to room temp if you have time, or if you've been having trouble. Also add a little salt. Both help the emulsion process. You can then thin it down by adding more oil or water

[Heather U.]

This is the best mayonnaise ever. I actually made the first batch with two yolks and it was a bit too thick for my taste. I then made a second batch with one whole egg and that was perfect. Added salt to both batches and ended up blending the two together. Thanks for posting an easy recipe and the great instructions!

[najwa]

This is good .. I used 2 egg yolks, but I have a lot of mayo left over so I think I will make half the recipe next time .. thank you .. UPDATE: This tasted better the next day!