Food Processor Mayonnaise
Adapted from Mark Bittman
The New York Times
Makes 1 ¼ cups
1 Egg yolk
2 tsp Dijon Mustard
¾ cup Canola Oil (or any other neutral oil)
¼ cup Olive Oil
You can increase or decrease the amount of olive oil or use another oil, as long as you have one cup total.
1 Tbsp Lemon juice, cider, or sherry vinegar.
Pinch of salt; ground pepper to taste
- Put everything except the oil in the bowl of the food processor and process to blend, scrape down the sides and process again.
- With the processor running, slowly dribble in some oil a teaspoon at a time.
- The pusher for the feed tube should have a small hole in the bottom. If so (and most do), once the emulsion is established, put the pusher back in the feed tube and, with the processor running, pour in the remaining oil. It will slowly run through the hole at the bottom so you don’t have to pour it in by hand.
- When all the oil is in and the mayonnaise looks like mayonnaise, scrape the bowl to get any oil that may be at the bottom or on the sides and then process for a few seconds more.
- Taste for seasoning. At this time, you can mix in flavorings like pesto, fresh herbs, soy sauce, mustard, chilies, or almost anything else to make a flavored mayo.
Note: More olive oil will add more flavor, but may also add bitterness. Be sure to use a fruity rather than bitter oil.