We picked up our first food processor, a Cuisinart, about 30 years ago—and it is still kicking today—and very shortly thereafter we purchased “Abby Mandel’s Cuisinart Classroom,” a cookbook that has proven over the years to be invaluable!
It was from Abby Mandel’s recipe book—along with the ease of our Cuisinart Food Processor—that we made our first homemade mayonnaise. From our first taste we were sold. Since then, of course, we have evolved as cooks and now dare to put together our own variations. In this recipe post, I share with you what has become one of my husband’s and my favorite mayonnaise recipe; this particular one is zesty and robust.
Come; take a comfortable seat at our cozy table. Dinner is served!
Recipe makes about 2 cups of mayonnaise.
Cook’s Personal Note: Because it is difficult [for most of us] to know just how fresh our eggs really are, I do not allow my egg(s) to reach room temperature; I use the egg(s) “from fridge to food processor/blender to refrigerating immediately.” Hubby and I have made our homemade mayonnaise in this way many, many times over the years, and the only problem we ever encountered was trying to make a double batch. Stick to a single recipe for a fail-proof session. Besides, making more frequent batches of mayonnaise—fresh!—is always better!
1 extra-large to jumbo egg (make sure you trust its freshness)
1 extra-large to jumbo egg-yolk (again, check for freshness)
1/4 [good quality] extra-virgin olive oil
1 teaspoon honey mustard (or Dijon mustard)
1 teaspoon dry mustard
1/2 [slightly rounded] teaspoon sea salt or gray salt or Pink Himalayan salt
1 teaspoon golden-brown sugar, packed, (though optional I DO use it!)
A generous pinch of black pepper or tri-color pepper
3 tablespoons [good quality] balsamic vinegar
1½ cups [good quality] cooking olive oil (NOT extra-virgin)
- In order, add the first 9 ingredients into a food processor with the metal blade or blender, and whirl/run for about 10 seconds.
- With the food processor running add the cooking olive oil to the feed tube (or in a slow, thin stream if using a blender).
- When all the oil is incorporated, immediately STOP the machine; scrape the sides of the mixing bowl down with a spatula, and run again for another 10-15 seconds. (Do NOT over blend!)
Spoon the mayonnaise into a very clean container/jar and cover tightly, and refrigerate immediately. The mayonnaise will keep a good 2 weeks and up to 3 weeks if well kept. (Always check your mayonnaise for freshness before using.)
There are many ways to enjoy your freshly made mayo, but one of the ultimate taste tests is indulging in a tomato sandwich. And if you are able to get a hold of heirloom tomatoes and fresh basil even better!
Slather a worthy spread of your freshly whipped mayonnaise onto both sides of the bread, add a couple of thickly cut slices of a ripe but still firm tomato, sprinkle with sea salt and a few grinds of pepper, then top with a few fresh leaves of basil. And enjoy!
Cook with heart; eat with gusto. Buen Provecho!