Makes 1 quart
My mother made mayonnaise often but not always, first with a hand eggbeater and then with a blender. I really liked her mayonnaise, but somehow Best Foods took precedence in my life until the day I bought my first Cuisinart processor. I made mayonnaise and never turned back.
Why? Because it is delicious, takes about 2 minutes from the idea to completion, I know exactly what is in it, and I can alter the recipe to suit my particular needs or whims.
- Homemade mayonnaise is the easiest basic recipe I know.
- Most classic mayonnaise recipes call for extra virgin olive oil exclusively. I use ¼ cup extra virgin olive oil for its flavor and either light olive oil (tasteless and contains Omega 3 Fatty Acids) or a clear vegetable oil with no trans fat for the remainder.
- Refrigerated in a container with a tight-fitting lid, homemade mayonnaise will keep for up to three weeks. BUT because moist air nurtures the growth of mold, change the container size as you use the mayonnaise to have as little space as possible between the mayonnaise and the lid.
- If you add herbs for a different flavoring, finely chop them and stir them in after the mayonnaise is finished. If you process the herbs the mayonnaise will turn green.
1 large egg
1 large egg yolk
1 tbs. cider vinegar
1 tsp. Dijon mustard
¼ cup extra virgin olive oil
2 cups clear vegetable oil
Pinch of dehydrated red pepper flakes or a few drops of hot sauce or chili paste
Kosher salt to taste
- Process egg, egg yolk, vinegar and mustard until well mixed. While processor is running, slowly add olive oil first, then vegetable oil until mayonnaise is a thick, spreadable consistency. You may need a little more or less oil to get to the consistency you want.
- Add pepper or hot sauce and salt to taste.