Basicfoodprocessormayonnaise Recipes

Steps:

• The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
• Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
• Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
• Okay, let's make mayo.
• Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
• Process for one minute only.
• The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
• The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
• Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
• When done, taste; add salt and/or pepper if you wish.
• If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
• Keep mayo refrigerated.
• Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.

Steps:

• Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.
• Garlic Mayonnaise (Aioli) - Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.
• Chile Mayonnaise - Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)
• Roasted Pepper Mayonnaise - Add 1 roasted red, yellow or orange bell pepper.
• Green Sauce, French-Style - Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
• Cold Mustard Sauce - Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.