I am sure you are thinking, really why make mayonnaise when I can simply buy from the shop? Well, you never know when these skills come in handy and making your own mayonnaise might just be what you need. Making mayonnaise is one of the easiest things you can do in the kitchen but it tends to go wrong quickly once you miss the vital step. It doesn’t take time to whip up and it requires patience. Without further ado, let’s get on to making the easiest and creamiest mayonnaise ever with a food processor.
What you will need
2 egg yolks (at room temperature)
½ juice of 1 lemon
1tbsp Dijon mustard
About 200-350g Oil (you can choose from any variation of any mild oil. I used olive oil and vegetable oil)
1tbsp white wine vinegar (optional)
Salt to taste
Black pepper (optional)
Note: use the freshest of eggs you can find
Use pasteurised egg yolk if you have any reason as to why you can’t eat fresh yolk (I have never seen one before)
Using the blade function of the food processor, combine egg yolks, mustard, lemon and salt and pulse a few times till well combined
Now here is the bit where patience is required
Add the oil through the funnel of the food processor to the combined egg yolk a little bit at a time. This should be about 2 minutes; the mixture will begin to thicken as you add the oil. (Don’t be tempted to add the oil at a time, it will mess up the whole process, a little bit at a time) add the remaining oil in bits and make sure it is well combined before adding another drop. Stop adding the oil if it gets to the consistency you want.
Add lemon juice or white wine vinegar to mayonnaise if it is too thick and make sure you combine them well.
And there you have it. Easy peasy , yummy , creamy homemade mayonnaise