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Mayonnaise

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Ingredients

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  • 1 large egg, room temp
  • 2 tbsp dijon mustard
  • 2 tbsp red or white wine vinegar
  • 1/2 tsp salt, or more to taste
  • 1 cup neutral flavored oil (I used sunflower, but can use canola. *see note)
  • 2 tsp fresh lemon juice

Instructions

(Use small bowl on food processor. Will help in emulsification.)

  1. Add egg to bowl of the food processor and process for 20 seconds.
  2. Add the mustard, vinegar, and salt. Process for another 20 seconds.
  3. Scrape the sides and bottom of the bowl, turn the food processor back on.
  4. Slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
  5. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continually but slowly add the oil. You can increase to a very thin stream instead of drops of oil.
  6. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.

Notes

Oil: I used Sunflower oil the first time and it turned out nice. You can use part olive oil, but be aware it will impart flavor, so it would be smart to not only use olive oil.

Storage: in the refrigerator

Other: I may have added slightly more mustard and salt than it calls for, though we like it a bit more tangy.

Adapted from Website

Find it online: https://recipes.jordanprins.com/mayonnaise/