I've since updated the post for clarity and also to add the immersion blender mayo method. I've gotten occasional comments about the recipe not working, and since I replaced the blade on my Cuisinart after a recall, I've had less consistent results myself. Although most people have success with this method, it can be finicky depending on the exact specs of your food processor. I first published the food processor mayo recipe, adapted from Mark Bittman, way back in 2011. This maximizes the emulsification potential of the yolks. You'll also have all ingredients at room temperature.This recipe has generous ingredient ratios that both taste great and give you a bit of wiggle room to ensure emulsification.The tight fit of the immersion blender in the mixing container plays a similar role. The tiny hole at the bottom of a food processor's plunger controls the speed at which the oil drips into the mixture.They keep the particles suspended together even after the agitation has stopped.
The egg yolks (which contain lecithin) and mustard are natural emulsifiers.In this recipe, the agitation caused by the food processor or stick blender disperses and suspends tiny droplets of one throughout the other.Mayo is all about emulsification - basically, forcing oil and water to mix and stay mixed.Whether you have a food processor or an immersion blender, you can make luscious mayo in minutes. That process requires three arms and a steely mental prowess, making it appropriate for only a small fraction of home cooks. Historically, homemade mayo required tedious attention to the snail-paced dribbling of oil into a bowl of egg yolk, acid, and seasonings while whisking as if your life depended on it. Immersion blender mayo made with safflower oil Why this recipe works
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