The most difficult step in mayonnaise making is the part where you need to stand over the counter and drip the oil drip-by-drip. Here’s my tip: take a 7 oz. or 9 oz. plastic cup, and make a tiny hole on the bottom with a sharp knife. Place the cup over the food processor spout and fill it with oil. You can then walk away, only to return to refill the cup with more oil.
Since mayo uses raw eggs, I use organic eggs only. I also opt for a healthy oil like olive, safflower, or sunflower over corn, canola, and cottenseed. Why not do it right when going through the bother of making your own mayo…
Mayonnaise will stay fresh in the refrigerator for up to three weeks.
4 organic eggs
1 tspn salt
4 Tblsp vinegar
4 cups olive oil
1. In the bowl of your food processor, using the knife attachment, blend eggs and salt for three minutes.
2. Add vinegar and blend for a few seconds.
3. Add oil, drip-by-drip.
4. Place mayo in a 2-quart glass jar.
5. Store in the fridge for up to three weeks.