Recipe: Quick and Easy Mayonnaise in a Food Processor

This is another recipe from the future KISS Method Gourmet Cookbook.
It is so easy to make mayonnaise that people in my classes often stop buying store bought. You also have more control over its flavor. If you follow this recipe you'll never go back. It multiplies by simply doubling each ingredient.

• 1 lg egg yolk and 1 whole egg
• 3 scant Tbs lemon juice, fresh tastes best- can substitute white wine vinegar to make it taste more like store bought. (The commercial brands use plain white vinegar, which I consider only usable as a cleaning fluid.)
• 1 tsp Dijon mustard, or any other flavorful mustard
• 1/4 tsp salt
• 1/8 tsp black pepper, fresh ground tastes best
• 1 cup oil- I prefer 1/2 canola & 1/2 extra virgin olive oil, but all canola tastes the most like store bought.

1. Place all the ingredients into a food processor, EXCEPT the oil. Turn on and run until the yolk looks pale yellow- about 30 seconds.
2. With thew food processor still running, add the oil pouring in a steady continuous stream. Stop 10 seconds after the oil is added.
3. You can use it immediately if desired. Chill the unused portion in a sealed container.

Yields a  little over 1 cup.

What is a scant Tbs (Tablespoon)? Just make it barely less than a full one.