This decadently rich, thick, classic mayonnaise absolutely proves you do not need to laboriously, drop by drop, hand-whisk homemade mayo. The one and only Julia Child herself used a food processor. Though her method is not exactly child’s play, it is pretty reliable. Adapted from Mastering The Art Of French Cooking: Volume 1. (If you’re not a stickler, I recommend you check out this simply miraculous alternative: Minute Mayo. How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)
1 large egg, at room temperature
2 large egg yolks, at room temperature
3 to 4 tsp (15 to 20 mL) lemon juice, to taste
1/2 tsp (2 mL) dijon mustard
1/2 tsp (2 mL) or more kosher or sea salt
2 cups (500 mL) canola oil, divided
1/8 tsp (0.5 mL) ground white pepper
In food processor, blend egg and yolks 1 minute. Add 1 tsp (5 mL) lemon juice, mustard and 1/2 tsp (2 mL) salt. Pulse once. With machine running, drizzle in oil in steady stream of droplets, not stopping until at least half the oil is used and mixture thickens. Add 2 tsp (10 mL) lemon juice and pepper. With processor running, drizzle in remaining oil in slow, steady stream. If desired, add remaining 1 tsp (5 mL) lemon juice. Adjust salt. Pulse once to blend.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 2-1/4 cups (550 mL).
- You can use any neutral, refined oil. Avoid extra virgin olive oil, which turns bitter when vigorously whipped. (Why? See “Avoid Bitter Disappointment” in my blog: Presto! Mayo in a Minute.)
Oh No: You could make this in a blender. However, Julia Child didn’t like using a blender because it’s too hard to scrape out the mayonnaise. I agree.
Kitchen Secrets: Eggs separate best when cold, but whip best at room temperature. Put them in the bowl of the processor and wait.
Make-Ahead: Store homemade mayonnaise in the fridge up to 4 days.
With machine running, toss 4 cloves garlic into food processor, to chop. Then carry on with eggs and rest of recipe.
TESTED IN IMPERIAL