Homemade mayonnaise is something many of us wouldn't have very often if we had to make it by hand, but a food processor makes it easy to whip up a fresh batch anytime. If you have concerns about consuming raw eggs, this recipe is for you. It calls for heating the eggs just enough to kill any salmonella bacteria.
It's important to use fresh ingredients for homemade mayonnaise. Eggs lose some of their emulsifying power as they age, so use the freshest eggs. Oils turn rancid and develop "off" flavors, so use the freshest oils. Be sure to taste your chosen oils; if the oils don't taste good, the mayonnaise will not taste good.
Extra virgin olive oil is a bit too flavorful to use on its own for mayonnaise. I've found 1/4 cup of it to 1 1/4 cups of a neutral oil makes the best tasting mayonnaise. Expeller pressed organic canola oil is a good choice. Conventional canola oil is very likely to contain GMOs and pesticide residues.
A food processor makes the job easy, but be sure to read through the directions carefully before you start.
Makes 1 3/4 cups
1 very fresh large egg
1 very fresh large egg yolk
1 1/2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons white or red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups very fresh organic canola oil
1/4 cup very fresh extra virgin olive oil
1. In 1-quart bowl, whisk together the egg, yolk, water, lemon juice, vinegar, sugar, flour, salt and dry mustard. Whisk vigorously for 1 minute, until mixture is smooth and frothy.
2. Transfer the mixture to a small nonstick skillet and heat over very low heat, stirring with a spatula, until the mixture starts to thicken. It should register 160 degrees on an instant-read thermometer; do not allow mixture to reach 170 degrees. Remove from heat, set pan in another pan of ice and water, and stir until the mixture has cooled to room temperature.
3. Measure the canola oil in a spouted 2-cup glass measure and the olive oil in a spouted 1-cup glass measure. Insert the chopping/mixing blade in the work bowl of the food processor. Add the egg mixture to the work bowl. Process for 1 minute. Scrape the sides of the work bowl.
4. With the machine running, start adding the olive oil through the small feed tube very slowly, taking about a minute to add the 1/4 cup (that's 5 seconds per teaspoon). Scrape the work bowl.
5. Insert the small pusher in the small feed tube. With the machine running, pour the canola oil into the pusher, 1/4 cup at a time (taking about 30 seconds to add each 1/4 cup), allowing the oil to drip slowly through the hole in the pusher into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasoning.
6. Scrape mayonnaise into one or more glass jars or containers, cover and refrigerate. Can be refrigerated up to 4 days.
Note: Jean at Delightful Repast was compensated for writing this blog post, and all opinions expressed are completely the writer's own.