The traditional way of making mayonnaise is really hard work. You will need to separate the egg whites and yolk, whisk in some acid, then with one hand, slow and steady, stream oil into your mixture while whisking rapidly with the other hand. Sounds like a lot of work for a condiment, doesn't it?
Translation: Sounds like something I would not want to do...
Translation: Sounds like something I would not want to do...
If the traditional way of making mayonnaise also sounds like too much work for you then take out that food processor from inside your cabinet, fit it with the blade attachment, and put it to work.
The benefits of making your own mayo is that you can, one, brag about you making your own mayo, two, modify ingredients to fit your own liking (i.e. would you like your mayo made with olive oil? would you prefer more a tartness in your mayo?), and three, you can avoid ingesting preservatives used in store bought jars of mayonnaise.
DIY Mayonnaise
Ingredients:
1 large egg
1 tablespoon dijon mustard
1 cup canola oil (or olive oil)
4 teaspoon white wine vinegar
Fit food processor with blade attachment. Add egg and mustard in food processor and process until ingredients are combined.
With the food processor running, slowly and steady, stream oil into the chute. Then add vinegar.
Season with salt and pepper.
Refrigerate in refrigerator. DIY mayonnaise has a shelf life of 5 days.
Ingredients:
1 large egg
1 tablespoon dijon mustard
1 cup canola oil (or olive oil)
4 teaspoon white wine vinegar
Fit food processor with blade attachment. Add egg and mustard in food processor and process until ingredients are combined.
With the food processor running, slowly and steady, stream oil into the chute. Then add vinegar.
Season with salt and pepper.
Refrigerate in refrigerator. DIY mayonnaise has a shelf life of 5 days.
