So Julia Child is trying to tell us that homemade mayo is easy? Pfff… yeah right…okay… fine, she was right. In fact, she was more than right. To continue on our cooking spree for week 12 of the Julia Child Challenge, we opted to try making Julia’s homemade mayonnaise in a food processor. Now this is the REAL way to make a class act mayo. Let’s get to the recipe before all of your sandwiches start to feel lonely.
Julia’s Mayonnaise in the Food Processor
- 2 egg yolks
- 1 whole egg
- 2 tbsp fresh lemon juice
- 1 tsp dijon prepared mustard
- 1/2 tsp salt
- Big pinch of fresh ground pepper
- 2 cups of excellent extra virgin olive oil ** High quality oil is essential here, we made a batch with a lower grade, and wow, you really can taste the difference **
Put the egg yolks, egg, lemon juice, mustard, salt and pepper in the food processor and process for 10 seconds until creamy. With the food processor running continuously, slowly adding your oil – almost droplets at a time. You want to make sure it’s added slowly to assist in the emulsion process. The mayonnaise should come out fairly thick.
Once you’ve added 1 1/2 cups of the oil, stop the machine and check the mayonnaise for taste and consistency. Adjust the seasoning and, if the mayonnaise is very thick, process in drops of lemon juice to thin. If it’s still too thin, continue to slowly add in your oil.
Transfer the finished mayonnaise into a bowl and if not using immediately, cover and store in the fridge. This sauce is good in the fridge up to one week. If bringing out of the fridge, be sure to give it a quick ‘whip’ before using.
We enjoyed making this homemade mayonnaise, but now just imagine the possibilities of flavours that you can add into it – smoked chilli anyone?? Roasted garlic? So many options.
Hope you enjoy another fabulous Julia Child recipe,
Bob & Carlene