Homemade Mayonnaise 2 Ways Food

HOMEMADE MAYONNAISE

Homemade Mayonnaise image

Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.

Provided by Food Network Kitchen

Categories condiment

Time 5m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 large egg yolks
1 1/2 teaspoons Dijon mustard
2 tablespoons distilled white vinegar
Kosher salt
2 cups canola oil

Steps:

Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.

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In a blender add the egg yolk, lemon juice, salt, and vinegar. Blend briefly in the food processor, blender, or with a whisk to combine. If using a whisk, see note 1.
With the blender running or while whisking rapidly, slowly add the oil just a few drops at a time until the mixture starts to thicken. If you have a food processor with the small hole in the food chute you can add the oil all at once and it will drip in.
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