What’s up with the
Dijon mustard?
Many mayonnaise recipes don’t contain
mustard. We use sharp, tangy Dijon here
to add a pleasant bite
to the fl avor and enrich
the color. Additionally,
mustard seeds contain
compounds that
naturally aid in emul-
sifi cation, so it helps
the mayonnaise come
together and stay emulsifi ed longer. Our
winning Dijon is Trois Petits Cochons
Moutarde de Dijon, an expensive French
import (you may have to order it online)
that’s worth every penny.24 COOK’S COUNTRY • APRIL/MAY 2019
COOKING CLASSEASY HOMEMADE MAYONNAISE
Serves 24 (Makes about 1½ cups)
Do not substitute olive oil for the vegetable
oil; the mayonnaise will turn out bitter.
1 large egg
4 teaspoons white wine vinegar
1½ teaspoons Dijon mustard
¾ teaspoon table salt
¼ teaspoon sugar
1½ cups vegetable oil
Process egg, vinegar, mustard, salt, and
sugar in food processor until combined,
about 5 seconds. With processor running,
slowly drizzle in oil until emulsifi ed and
mixture is thick, about 2 minutes. Scrape
down sides of bowl with rubber spatula
and continue to process 5 seconds longer.
Transfer to airtight container and refriger-
ate until ready to use. (Mayonnaise can be
refrigerated for up to 1 week.)
Easy Homemade Mayonnaise
Even the best jarred mayonnaise can’t compare with this simple homemade version. by Matthew Fairman
Why do you use a whole
egg when other recipes
call for just yolks?
It’s easier and less wasteful (no separat-
ing required), and the larger volume
allows the processor blades to catch
more easily.Why not use more-fl avorful
olive oil instead of
vegetable oil in the mayo?
If we made this food processor mayon-
naise with only olive oil, it would taste
unpalatably bitter. Why? Extra-virgin
olive oil contains bitter-tasting com-
pounds that are normally hidden by
the fatty acids in the oil. The blades of
a food processor break olive oil into
tiny droplets, which allows those bitter
compounds to break free and disperse
into liquids (in this case, the egg and
vinegar), causing the emulsion to taste
bitter. (This is why we whisk in a small
amount of olive oil by hand in our aioli
variation on the opposite page.)Essential Gear
While this recipe should work in any
food processor, our top-rated model is
the Cuisinart Custom 14. This machine
is versatile and durable and processes
beautifully. Web subscribers can read our
review at CooksCountry.com/may19.
THE MAKING OF some condiments,
such as ketchup and mustard, is best
left to the professionals (that is, the
huge manufacturers who spend a lot
of money on equipment to guarantee
the consistent mass production of their
condiments). But that’s not the case
for mayonnaise: With just 10 minutes
of measuring, pouring, and buzzing
the ingredients in a food processor at
home, you can create a light, creamy,
fl avorful mayonnaise or aioli that easily
outpaces the stuff they’re off ering at
the supermarket. Homemade may-
onnaise is an easy way to take your
cooking—and your sandwich game—to
another level.
Don’t Make This Mistake
If you add the oil too quickly, the
emulsion will break and look like
lumpy, greasy salad dressing—not
appealing. Add the oil slowly, es-
pecially at fi rst, and your mayo will
come together perfectly.