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Homemade Mayonnaise

I first learned about using the food processor to make homemade mayonnaise from Mark Bittman. It is hard to overstate the genius of this method. It's even harder to remember a time when I didn't know how to do it. Makes about one cup of mayonnaise.


  • One egg yolk, at room temperature
  • 2 teaspoons Dijon mustard
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup mild-tasting olive oil


  • Into the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper.
  • Measure the oil into a liquid measuring cup with a spout. Turn on the food processor. Pour about half of the oil into the white plunger in the feed tube (see photo 3). The tiny hole at the bottom of the plunger will dribble the oil into the bowl of the processor, allowing the mayo to emulsify. When the oil level in the plunger gets low, pour in the remaining oil. The whole process should take about two to three minutes. When all the oil has dribbled into the bowl, stop the processor. Stir with a rubber spatula to incorporate any last bits of oil. Taste mayo for seasoning, adding more salt, pepper or lemon juice to taste. Store in an airtight container in the fridge for up to a week.
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