Julia’s Mayonnaise

February 27, 2007

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin)

This version of making mayonnaise is a simple process that takes only minutes and can be made in a food processor. It would be a shame to never taste homemade mayonnaise, especially Julia’s version.

Makes about 2 cups

2 egg yolks
1 whole egg
1 1/2 Tbls freshly-squeezed lemon juice, or a little more to taste
1 tsp. Dijon mustard
1/2 tsp. kosher salt
pinch of ground white pepper
up to 2 c. of good vegetable oil or olive oil or a mixture

Add the egg yolks, egg, lemon juice, mustard, salt and white pepper to the food processor. Pulse for about 10 seconds, until just creamy.

Now turn the food processor on so it is continuously running and pour the oil in drops, very slowly, to start the emulsion process. When the sauce begins to thicken, add up to 1 1/2 cups of oil in a thin stream, stopping every few seconds (but do not turn off the machine) to be sure the oil is being absorbed.

Once you have added 1 1/2 cups of oil, stop the machine and check for consistency. Taste and adjust the seasoning. If the mayonnaise is too thick, process in a few extra drops of lemon juice or warm water. You can serve the mayonnaise at this point or process in the remaining olive oil to make a thicker sauce.

Transfer the mayonnaise to a bowl, cover with plastic wrap, and refrigerate. The sauce will keep for a week. This is a great sauce to share with some of your neighbors or friends if you have too much to eat.

Variations: You can vary this basic recipe by adding chipotle peppers, chopped capers and pickles, curry, or garlic.

Food Safety: We do not want to be the cause of an upset stomach. For all raw egg products, proper storage and handling is important to prevent the growth of bacteria. Always keep mayonnaise refrigerated until just about to use. Do not let it sit at room temperature for more than 1 hour.

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