I think I got this recipe from the Silver Palate cookbook, but I’ve had it for years, so I’m not totally sure. Anyway, I never even liked mayonnaise until I made my own. It’s probably one of the easiest condiments you can make and you can add fresh herbs and seasonings to personalize it. You can do this in a blender or a food processor, but its easier to get all of that goodness out of a food processor. You can do it by hand too, but your arm would probably fall off from exhaustion.
So, here you go! Whip up a batch for yourself and let me know what you added to make it your own!
2 egg yolks
1 whole egg
1 Tbs Dijon mustard (I use my homemade mustard here)
Pinch of sea salt
Freshly ground black pepper
2-4 Tbs fresh lemon juice (don’t use the bottled stuff-go for the real thing and you’ll be glad you did)
2 cups olive oil
Combine the egg yolks, whole egg, mustard, salt, pepper, and 2 Tbs of the lemon juice in your food processor and process for 1 minute.
Keeping the motor running, gradually add the oil through the feed tube in a slow, steady stream. This will ensure that your mayonnaise comes out nice and creamy. When the mayonnaise in all blended up you’re done! Scoop all of that goodness out, adjust seasonings if you need to and put it in pretty glass container and either use it now or stick it in the fridge for later. It will keep for about 5-7 days in the fridge. This makes about 3 cups, so if you don’t think you’ll use it all in time, since it would be difficult to use half of a whole egg, just share some with a neighbor. 🙂