Homemade Mayonnaise

Homemade Mayonnaise…Two minutes to great fame

You can make this in a food processor, a blender, or a bowl with a large wire whip. If you have a food processor, I would recommend using it; it’s a snap.

Use only fresh, local organic eggs, and have them at room temperature. I would never use supermarket eggs raw in any preparation. If you have a challenged immune system or are pregnant, you might want to use pasteurized eggs. You can pasteurize eggs at home; there are dozens of instructions online on how to do this safely.

Most recipes use just the yolks for mayonnaise, but I use a whole egg. Depending on what I am making the mayonnaise for, I might add a teaspoon of Dijon mustard as well.

Combine 1 egg and egg yolk, 1 to 1 1/2 tbsp. freshly squeezed lemon, 1/2 tsp. salt, a few grinds of pepper (note; most recipes call for white pepper, but I don’t like the taste so I use black, visible specks and all). Blend well, until the mixture is creamy. Slowly drizzle in 1 cup mild oil (this is NOT the place for extra-virgin olive oil, use canola or light olive oil).

If you are using your food processor, pour the liquid into the little insert in your feeding tube. It will magically drizzle the oil into the eggs at just the exact right rate and you can walk away. I owned a food processor for many years before someone pointed out this feature to me. Sigh.

It’s like magic!

If you do not have a food processor, drizzle into your blender or bowl very slowly at first, a few drops, then a few more drops, then a few more. The first few tablespoons should take 20 to 30 seconds to drizzle in each. This is the patience part. Once it starts to really emulsify, you can add the oil a little faster.

Then, it will make a sound that tells you it is thick, and rich, and ready to eat. VOILA! In the food processor, this is fast work, literally two minutes from start to finish, and much easier on the wrists. Always taste to correct seasoning to your liking. Do you need more salt? Extra little bit of lemon?

For a real lemony mayonnaise, use a full two tablespoons of lemon juice, and the zest of a lemon.

I should have a “Don’t be Afraid” category…