I'm quite fond of my mayonnaise recipe, but I'm also particular about the oil. Some may not agree with me, but for my tastes I only use extra-virgin Greek olive oil when I make mayonnaise. I prefer what I find is the spicy, herbal and peppery taste of Greek olive oil. Some say it's a bit overpowering, almost metallic tasting for mayonnaise, but I like the bold taste of Greek olive oil--and it gives the mayonnaise a rich, deep yellow color.
I use a Cusinart food processor and it makes perfect mayonnaise every time. Here is my basic recipe:
2 eggs
1 tsp. salt
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1/2 tsp. cayenne pepper
Fresh ground black pepper
1 1/2 cups Greek olive oil
Pulse the eggs, salt, lemon juice, mustard, cayenne and black pepper until combined. Then slowly start to add the olive oil in a steady stream until the mayonnaise starts to emulsify and thicken. You may not need to use the full 1 1/2 cups of olive oil. Refrigerate the mayonnaise until ready to use.
As you can see, homemade mayonnaise is not your "Best Foods" white, creamy, smooth out of the Supermarket deluxe. It is thick. It is yellow. It is delicious.
