Julia’s Mayonnaise in the Food Processor
Yield: about 2 cups [ you may wish to cut this recipe in half since it is not recommended to store it for more than a week]

2 egg yolks
1 whole egg
1 tablespoon lemon juice, freshly squeezed, plus more if needed
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
Big pinch freshly ground white pepper
Up to 2 cups excellent fresh olive oil or grapeseed oil (all one or a mixture)
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.
With the food processor running continuously, pour in the oil very slowly, in driblets at first, to start the emulsion process. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Then continue until 1 ½ cups have been incorporated.
Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings and, if the mayonnaise is very thick, process in drops of lemon juice or warm water to thin. The mayonnaise may be used at this point, or you can process in some or all of the remaining oil for thicker sauce.
Transfer the finished mayonnaise to a bowl. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for a good week.
This recipe is from a classic Julia Child cookbook, Julia and Jacques Cooking at Home.

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