I had already mastered handmade homemade mayonnaise before my squeamishness about raw eggs set in. Once I became concerned about salmonella in raw eggs, my homemade mayonnaise days were over. But recently I decided to try heating the eggs just enough to kill any salmonella bacteria, as suggested by food scientist Shirley Corriher.
I've had (and loved) my Cuisinart DLC-10E since I was very young; it still works great, so I hesitated to replace it. But the Cuisinart DLC-2011CHB Prep 11 Plus has some features I couldn't resist, including special dough handling technology I'm looking forward to trying out. (I found a good home for my old food processor!)
My recipe was inspired by the one I found in the Cuisinart instruction and recipe booklet. The ingredients are about the same as my old handmade mayonnaise recipe, except I used only yolks in the handmade.
Be sure to use the freshest eggs and oils for your mayonnaise. Eggs lose some of their emulsifying ability as they age, and oils can turn rancid and take on "off" flavors. Taste the oils you plan to use; if they don't taste good, your mayonnaise won't taste good.
Canola oil gets a bad rap, but if you source it carefully it's a great oil. I always buy non-GMO organic expeller pressed (pressed without chemicals and high-speed presses that generate heat) oil.
Homemade Mayonnaise - Food Processor Method
(Makes 1 3/4 cups)
1 very fresh large egg
1 very fresh large egg yolk
1 1/2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons white or red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon unbleached all-purpose or tapioca flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 1/4 cups very fresh organic canola oil
1/4 cup very fresh extra virgin olive oil
1 In 1-quart bowl, whisk together the egg, yolk, water, lemon juice, vinegar, sugar, flour, salt and dry mustard. Whisk vigorously for 1 minute, until mixture is smooth and frothy.
2 Transfer the mixture to a small nonstick skillet and heat over very low heat, stirring with a spatula, until the mixture starts to thicken. It should register 160 degrees on an instant-read thermometer; do not allow mixture to reach 170 degrees. Remove from heat, set pan in another pan of ice and water, and stir until the mixture has cooled.
3 Measure the canola oil in a spouted 2-cup glass measure and the olive oil in a spouted 1-cup glass measure. Insert the chopping/mixing blade in the work bowl of the food processor. Add the egg mixture to the work bowl. Process for 1 minute. Scrape the sides of the work bowl.
4 With the machine running, start adding the olive oil through the small feed tube very slowly, taking about a minute to add the 1/4 cup (that's 5 seconds per teaspoon). Scrape the work bowl.
5 Insert the small pusher in the small feed tube. With the machine running, pour the canola oil into the pusher, 1/4 cup at a time (taking about 30 seconds to add each 1/4 cup), allowing the oil to drip slowly through the hole in the pusher into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasoning.
6 Scrape mayonnaise into a glass jar or container, cover and refrigerate. Can be refrigerated up to 4 days. I rarely use that much mayonnaise in such a short time, so I divide it between two jars and give one to a friend.
Disclosure: Cuisinart provided the product mentioned above. I only work with brands I love, and all opinions are always my own. I will never recommend a product that I haven’t used myself and liked! This post contains Amazon affiliate links, which means I will receive a small commission (at no cost to you) on items purchased via these links.