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RECIPE: Mayonnaise
- Yield: Makes 2 cups 1x
Description
With a food processor, it takes about 5 minutes to make your own mayonnaise, and you won’t believe the difference. Use it as is. For a special chicken salad, add a little curry and chutney to taste.
Ingredients
- 1 whole egg
- 2 egg yolks
- 3 Tbsps fresh lemon juice
- 1 Tbsp Dijon mustard
- Freshly ground pepper to taste
- Salt to taste
- 1 cup olive oil
- 1 cup vegetable oil
Instructions
- Put the egg and egg yolks, lemon juice, mustard, pepper, and salt into a food processor and blend for 1 minute.
- Mix the olive oil and vegetable oil together; then, with the machine running, pour in the oil in a very slow, steady stream. That’s it! Feel free to add any herbs you like to make flavored mayonnaise.
Extra Egg Whites or Yolks?
There’s no need to pitch an egg white or yolk when a recipe only calls for one of them. For either, add extras to egg dishes (like a frittata), swirl into a soup, or fry into leftover rice. If you just have one white, you can use it as a binder in homemade granola or use it to add a foamy, frothy head to a cocktail (like this vodka-based Morning Glory). If you have a few left over whites, consider making meringue (here’s a fancy dessert or you can just do the meringue part and bake them into cookies!) Yolks can be used in homemade pasta or a creamy sauce as well as in desserts like lemon curd.
