Julia says, “Certainly the easiest way to make mayonnaise is in the food processor, where in 2 or 3 minutes you have 2 or 3 cups. Regardless of method, the best mayonnaise is made from the freshest and best ingredients, since nothing can disguise a cheap-tasting oil, a harsh vinegar or a fake lemon.” I would add to that that nothing can substitute for fresh farm eggs either — who knew mayonnaise is supposed to be yellow!
For about 2 and 1/4 cups:
- 1 whole egg
- 2 egg yolks
- 1 or more teaspoons strong prepared mustard
- ½ teaspoon or more salt
- 1 tablespoon or more fresh lemon juice or wine vinegar
- 2 cups best quality light olive oil or salad oil — all one kind or a combination (I use half * Bertolli olive oil and half canola oil)
- Pepper to taste
Using the metal blade, process the egg, yolks, mustard and salt for thirty seconds. Add lemon juice and process another 30 seconds. Finally, in a very thin stream, pour in the oil very slowly until the emulsion forms. You can add the rest ever so slightly faster.
When oil is completely added, stop machine and check for flavor and consistency. Add the pepper to taste. You can add more lemon juice or vinegar for flavor and a few drops of water to lighten the mixture if it seems too stiff. Pulse several times to incorporate the new ingredients.
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