17 July 2014

Homemade Mayonnaise - Food Processor Method

Tomato Sandwich with Homemade Mayonnaise / www.delightfulrepast.com

Homemade mayonnaise is something I hadn't made in years. There was a time when I was a purist and insisted on making it by hand with a large whisk a la early Julia Child. Of course, even she embraced the food processor when it came along.

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 / www.delightfulrepast.com

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.



Making Homemade Mayonnaise / www.delightfulrepast.com

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.
     

29 comments:

Cranberry Morning said...

I made homemade mayo about a month ago, with a recipe very much the same as this. When I got done, I was scared to use it after the first day, so the rest was thrown out. I know, I'm such a chicken. This does look very good, Jean.

Jean | Delightful Repast said...

Judy, you can't be a bigger chicken than I am - and I keep this for 4 days. A friend I gave a jar to the other day said he wouldn't hesitate to keep it longer - I'll let you know if they're still alive next week!

Christine said...

Well, I have the fresh eggs. Now I need the oil...don't think I can raise that myself. :)

Jean | Delightful Repast said...

Ha! Not even *you* - but if anyone could, it would be you!

Angie Schneider said...

Mayonnaise is not really my thing, and I only made it a few times using my immersion blender. Your recipe sounds quite interesting and it has turned out pretty good too.
Thanks for sharing, Jean.

Jean | Delightful Repast said...

Angie, I'm always so surprised when someone tells me they don't much like mayonnaise! My husband is one of them. I love it!

Joanne Young said...

This is a great mayo! I tried it on a BLT.
The consistency is perfect!
Jean does it, again.:)

Jean | Delightful Repast said...

Thanks, Joanne! I'm so glad you liked it!

Jacquelineand.... said...

I've been craving garlic potato salad; as always, your timing is impeccable! Time to get crackin'! Eggs that is.

Jean | Delightful Repast said...

Glad to be of assistance - especially when it comes to potato salad!

Blackberry Lane said...

I can't help but giggle about your and Judy (Cranberry Morn) comments. I thought I was the only chicken!

Jean | Delightful Repast said...

But, Mildred, no need to be chicken about this! :-)

Susan J Meyerott, M.S. said...

Jean--I am so happy to see you putting out a basic recipe for mayo! Now I want your take on an Asian Salad Dressing like Annie's Shitake Mushroom dressing--but without the soy oil. You always have recipes that look good and sound good.

And, yes, I did have to save the butter pecan ice cream recipe too. will make soon! Sue

Susan J Meyerott, M.S. said...

I take my last request back RE: your recipe for an asian salad dressing. When I took a closer look at the Zesty Zucchini Salad....there were all the right ingredients for the taste I was looking for! Thanks! sue

Jean | Delightful Repast said...

Sue, thank you so much! I love those Asian flavors in a dressing, too. Glad that combination worked for you.

Sippity Sup said...

I can't make decent mayo. What's wrong with me? It only works for me if I add something to the mix that "generates" the emulsification. I always cheat with garlic or mustard seeds. Just a pinch. GREG

Jean | Delightful Repast said...

Greg, I don't think there's anything wrong with you! Just go with the garlic and call it aioli. (I have no idea if I spelled that right!)

Amy at love made my home said...

I have to admit to not being a fan of any kind of mayo, but especially homemade because of the whole egg thing! Great to know that it worked for you though and that you are liking your new processor! xx

Jean | Delightful Repast said...

Amy, thank you for commenting even though you don't like mayonnaise. We all have our different likes and dislikes. I have a friend I make sliced egg and dill tea sandwiches for because she is put off by chopped up hard-cooked egg in a regular egg tea sandwich.

Thomas "Sully" Sullivan said...

I’ll learn all that Cuisinart/homemade mayo stuff right after I learn how to use a thermodynamic plasma integrator to analyze samples from 18th-century pause patterns in Elizabethan and Jacobean poetry. For sure, though, sauces play large on my radar and mayo is one of the best all-around, all-purpose beginnings… Your prep sounds artistic and lip-smackingly delish!

Jean | Delightful Repast said...

Thanks, Sully! So I assume you're making your mayonnaise with a simple whisk! :D

Mairéad - Irish American Mom said...

I love mayonnaise, especially in my coleslaw dressing and when I make carrot and raisin salad. Thanks for a great homemade recipe, especially since many cooks are afraid to attempt to make mayonnaise at home.

Jean | Delightful Repast said...

Thanks, Mairead! I love coleslaw, too - I should've made some with this!

Giovanna @ Love, Thyme and Honey said...

Hi Jean! I LOVE Mayonnaise - specially homemade Mayonnaise. My mom used to do it a lot when I was a kid and stopped when the risk of Salmonella surfaced. My mom and I are both glad to read your suggestion of heating the egg yolks to kill the Salmonella bacteria. Thanks for sharing!!!:)

Jean | Delightful Repast said...

Giovanna, thank you! I hope you and your mom will try it soon. It's wonderful being able to have homemade mayonnaise again!

BonnieBanters said...

Nothing beats a good homemade mayo, and this one is perfect. Would make an ordinary dish extraordinary!

Jean | Delightful Repast said...

Thank you, Bonnie! I just shared a jar with friends, and they loved it. She had tried an all olive oil recipe before and hated it.

Sippity Sup said...

Wonderful. Sadly, I don't make mayo ever. Not because I'm afraid of raw egg but because I lack the gene to make it come out thick enough. I promise I could follow this recipe to T and it would turn out runny. It's a personality flaw I have. GREG

Jean | Delightful Repast said...

Greg, runny mayonnaise is awful. I know about that "lack of the gene" for something or "personality flaw" -- I have that problem with popcorn of all things!

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