wide enough that the head of the blender fits in the
bottom. Carefully pour the canola oil on top. Slowly
submerge the head of the blender, reaching the bottom of
the cup. Holding the cup flat and steady, turn on the
blender. It should create a vortex, slowly pulling the oil
down and creating a smooth, creamy mayonnaise.- Slowly lift the head until all the oil is incorporated.
Scrape the mixture out into a medium bowl set in a heavy
saucepan lined with a towel to stabilize it. Whisking
constantly, slowly drizzle in the olive oil. Add salt and
pepper to taste and whisk to combine. Whisk in up to 1
tablespoon more water, until the desired consistency is
reached. The mayonnaise can be stored in a sealed
container in the refrigerator for up to 2 weeks.
TO MAKE THE MAYONNAISE WITH A FOOD
PROCESSOR
Pour the canola oil into 4 to 6 compartments of an ice
cube tray and place in the freezer until fully frozen.
- Combine the egg yolks, mustard, lemon juice, garlic if
using, and 1 tablespoon water in the bowl of a food
processor. Add 2 of the frozen oil cubes and run the
machine until the large chunks are broken down, about 5
seconds. Remove the lid and scrape down the lid and
sides with a rubber spatula. Add the remaining frozen oil
cubes and run the machine again until the mayonnaise is
smooth, about 5 seconds longer. - Transfer the contents to a medium bowl set in a heavy
saucepan lined with a towel to stabilize it. Whisking
constantly, slowly drizzle in the olive oil. Add salt and