Basic Food Processor Mayonnaise

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 large egg
• 1 tablespoon freshly squeezed lemon juice ( wine vinegar can be substituted, if necessary)
• 1 tablespoon dijon mustard
• 1 1/4 cups canola oil (see directions)

Recipe

• 1 the oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
• 2 also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
• 3 okay, note number three: according to the folks at cuisinart, you can substitute 2 tbsp of egg beaters for the raw egg; you omit the lemon juice/vinegar when you do this; i have never done this myself, mind you, so i can't vouch for the taste of the results.
• 4 okay, let's make mayo.
• 5 into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and one tbsp of the oil.
• 6 process for one minute only.
• 7 the food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
• 8 the next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
• 9 turn machine off and remove food pusher; then turn back on and slowly pour remaining oil in.
• 10 when done, taste; add salt and/or pepper if you wish.
• 11 if you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
• 12 keep mayo refrigerated.
• 13 note that this is real mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.