Food Processor Mayonnaise

Method

Using a food processor saves time and there is little risk of curdling, but it does make a lighter texture and colour. Use the quantities as for classic mayonnaise (left), using 1 whole egg instead of the 2 egg yolks to help lighten it. Once you have added about 300 ml (½ pint) oil, stop the machine and check the texture. If the mayonnaise is too thin, continue adding oil, and if too thick add 1–2 tablespoons lemon juice, single cream or natural yogurt.

  • Process the whole egg, salt, white pepper, lemon juice and Dijon mustard in a food processor for 15 seconds. With the machine running, add the oil drop by drop at first, then in a steady stream. Adjust the seasoning.

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