Best Mayonnaise and Olive Oil

Some of the most convenient foods are close to their homemade counterparts. Mayonnaise is one such food. With extra-light olive oil and the sweet juice of lemons it stands above store-bought mayo. It is not difficult to make Mayonnaise but it is time consuming. The ingredients have to be at room temperature and the oil must be added carefully. A food processor gives the most consistent results. To make the best mayo one can follow two simple steps. First, pour 2 cups of oil from a quart measuring pitcher so the pouring angle is steeper and the oil is less likely to run down the side of the pitcher. Second, place a funnel into the food processor tube so that it has a larger target for the thin stream of oil.

Lemon juice is be used to make the mayonnaise sweet. Lemons are available in the winters through spring. If worried about using raw egg yolks then pasteurized eggs can be used instead. For oil, extra light can be used. Full-flavored oil can be mixed in this recipe, but for mild mayo, use only extra light. Lemon Juice and Olive Oil Mayonnaise. If the oil is refrigerated, allow several hours for it to come to room temperature.

Ingredients

4 large or 5 small egg yolks

3 to 4 tablespoons lemon juice

1 tablespoon apple cider vinegar

3/4 teaspoon dry mustard

1/2 teaspoon salt

1/2 cup regular olive oil

2 cups extra light tasting olive oil

Instructions

1. Separate the egg whites and yolks. If whites are placed in a small container, cover and refrigerate for other use.
2. Place the egg yolks and lemon juice in the bowl of the food processor fitted with a metal blade. For best results, allow 30 to 60 minutes for the eggs to come to room temperature.
3. Add dry mustard, salt and 1/4 cup of olive oil and process 2 minutes. With processor still running, pour remaining 1/4 cup olive oil into the small pusher tube and allow the oil to drip into the bowl.
4. Continue to add oil to the pusher tube, 1/4 to 1/2 cup at a time, until all the oil has been incorporated.
5. Place mayonnaise in a quart jar or two pint jars, cover, and refrigerate.
6. If the mayonnaise doesn't thicken or loses its thickness, transfer it to another container and start over with an empty food processor bowl. Place another 2 egg yolks, 1 tablespoon lemon juice and 2 tablespoons oil in the bowl. Process for 2 minutes, then pour in the runny olive oil mayonnaise in as thin a stream as possible.