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Ingredients
  

  • 1 egg yolk room temperature
  • 1 whole egg room temperature
  • 2 tablespoons vinegar I usually use apple cider or white wine vinegar
  • 2 tablespoons lemon juice the stuff in the green bottle is fine
  • 1 teaspoon table salt
  • 1 teaspoon dry mustard
  • Scant 25 ounce bottle of neutral-flavored oil I’m partial to avocado oil or light olive oil – adding the whole bottle makes it a bit too runny

Instructions
 

  • In the bowl of a food processor, combine the whole egg, the egg yolk, the salt and the mustard. Pulse a few times to mix. Turn the processor on and painfully, achingly, my-arm-is-gonna-fall-off slowly drizzle in a steady stream of the oil. (A thin strand of oil should fall from the bottle through the food shoot of the lid.) You’ll soon notice the mixture starts to make a “whap, whap, whap” sound (and, yes, that is the technical term for it). This is the oil and egg mixing together to create an emulsion. After about half of the oil has been added, pour in the vinegar and lemon juice. (I don’t know why, but I’ve had a problem getting the emulsion to form unless I wait until about mid-way through the mixing to add the acid.) Keep pouring in the oil until it’s all mixed in and voila…mayonnaise!
  • I’ve halved this recipe many times with great success. It’s also great for mixing in garlic and herbs, but if you do, be sure and let it sit for a while before you eat it so the flavors can blend.