Mayonnaise in a Food Processor
1 Tbs lemon juice
1/2 tsp salt
1/2 tsp dry mustard
1 cup olive oil
Break egg into bowl of machine. Add lemon juice, salt, dry mustard. Start
machine. Slowly pour in olive oil through the hole in the lid. As you get
toward the end of the cup of oil, the mixture thickens up. Only run it
about 10 seconds after you pour the last of the oil in. You're done.
I use extra virgin olive oil, and it makes a lovely green-yellow mayo
that we like so much better than commercial mayo. On a blender use a
high speed. If you keep running the machine after the mayo is done, it
will start to separate again.
By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, June 2003
For aioli, add a garlic clove.
For caesar dressing, add some anchovies.
For thicker mayonnaise, use slightly more oil.
Can also try light olive oil; extra virgin has a very strong olive flavor.
If you have a lot of trouble making mayonnaise, a very complete discussion
of it can be found in the excellent book, The Curious Cook, by Harold
McGee, Chapter 8, "Mayonnaise: Doing More with Lecithin."
By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, June 2003