In the past, making homemade mayonnaise was quite a chore that involved a lot of whisking and slowly, slowly pouring oil into an egg & vinegar mixture. Thanks to my friend, Dewey, who introduced me to the joy of homemade mayonnaise, I’ve discovered that using a food processor makes the task much faster. Less than a minute, in fact. Here, I’ll prove it:
See that? 40 seconds and it’s ready to use. And it’s even better than the best name brand mayonnaise you can purchase. So what are you waiting for? You have nothing to lose!
One Minute Mayonnaise
1 tablespoon white vinegar
1/2 teaspoon salt
1 1/2 cups canola oil
Place the first three ingredients in food processor bowl. Measure the oil and have it ready. Turn the processor on and once the egg is mixed, begin pouring the oil through the feed tube while it’s still running. Start with a thin stream and increase the flow until all the oil is incorporated. The mayonnaise should be done by the time all the oil is in, but run it a few more seconds if it’s not thick enough. Store in refrigerator for up to ten days.
Veronica’s Notes: You can use any oil you wish, but you must make sure that it has ZERO bittnerness to it. Any hint of bitterness is magnified 100-fold when you turn it into mayonnaise. Dewey warned me but I discovered it the hard way by making my first batch with just a half cup of the olive oil I had in my pantry. I liked the taste on it’s own, but it was slightly bitter and when turned into mayonnaise, it was terrible. You can also use any type of acid you wish, like lemon juice or apple cider vinegar, but I like the taste of it best with white vinegar.
Recipe source: adapted from Dewey B.