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By Machine
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Mayonnaise can be made very quickly and easily in a food processor. Although there is less risk of curdling and separating when making by machine - the speed helps to emulsify the egg and oil - a whole egg is used rather than just egg yolks, because the white is needed as a stabilizer. The combination of egg white and speed will give a fresher and lighter mayonnaise than that made by hand.
- Put 1 tbsp Dijon mustard and 1 whole egg in the machine; work until blended.
- While machine is running, add 250 ml olive oil in a thin steady stream.
- When the mixture begins to thicken, add 2 tsp vinegar and salt and pepper to taste. Work until blended.
- With the machine running, add 250 ml vegetable oil, increasing the flow once the mayonnaise becomes pale. Check seasoning. Makes about 650 ml.
