Making MayonnaisePosted: September 3, 2009
Freshly made mayonnaise in no way resembles that white jellied crap that comes out of a jar. Most mayo you will find on grocery shelves are made with soy oil (it cheap!), and the ones in health food stores that they have tried to convince us are healthier are made with safflower, canola (yuck!) or tofu. A friend told me yesterday that she had bought the new mayo made with olive oil, but when we looked at the label it was still mostly soil oil!
But the real thing is heavenly and very easy and quick to make…
Makes about 1 pint
5 organic egg yolks
1-2 teaspoons Dijon mustard
1-2 tablespoon fresh lemon juice (I add some of the zest also)
1/2 teaspoon salt
pinch of freshly ground white pepper (black is fine, too, but the mayo will have black flecks in it)
2 cups extra virgin olive oil
Start with all ingredients at room temperature…or at least the eggs and oil. Process the eggs yolks in a food processor for 30 seconds, then add the mustard, lemon juice, salt, and pepper and process again for another minute or two, until slightly thickened.* With the processor running, slowly add oil in a very thin stream–practically drop-by-drop at first. You can begin pouring the oil a little more quickly after adding about half of it, though I just add all the oil via the pusher. Once you have added all the oil, taste the mayonnaise, you may want to add a little more lemon, mustard, or salt. Let sit out at room temperature for 7-8 hours, then refrigerate. Keeps for about four weeks.
Cuisinart owners: Examine the pusher for your machine, that plastic cup-like do-dad that helps you push food down the tube. Notice the little hole in the bottom? The folks at Cuisinart put that there to help you slowly drizzle oil for mayonnaise. You can literally pour all the oil in there, turn on the machine, and walk away while it makes mayo for you.