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. (Check out this simply miraculous alternative: Minute Mayo. The whole story: How to make the best homemade mayonnaise and aioli.)
1 large egg + 2 large yolks, at room temperature
In bowl of food processor, blend egg and yolks 1 minute at low speed. Add 1 tsp (5 mL) lemon juice, mustard and 1/2 tsp (2 mL) salt. Pulse once. With machine running on high speed, drizzle in oil in steady stream of droplets, not stopping until about half the oil is used and mayo thickens.
Add 2 tsp (10 mL) lemon juice and pepper. With processor running on low, 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 small storage tub, cover and refrigerate.
Makes 2-1/4 cups (550 mL).
Tested in Imperial
Dip, Dunk, Dollop, Drizzle
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