EASY HOMEMADE MAYONNAISE
1 large egg at room temperature
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
¼ teaspoon kosher salt, or more to taste
1 cup neutral flavored oil, grapeseed, safflower or canola are best.
1 teaspoon fresh lemon juice, optional
Add egg, mustard, vinegar and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added. (this is critical for proper emulsification).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste the mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
Note: If the mayonnaise seems too thin, slowly stream in more oil with the processor sunning until thick.
For a more mustard mayonnaise I used Mild American mustard. And for this batch I used canola oil and red wine vinegar.
Recipe and photo: Nicolette Papas
