I make mayo in a Kitchenaid mixer with a whisk attachment. You can also use a food processor but the blade has tendency to get a bit hot which can make a mayo (especially one made with olive oil) taste bitter until it cools down. Or use a whisk and your arm but be prepared to get out of breath.
And don’t get too cheeky when adding in the oil—just a few drops to start then a drizzle then a slim stream. After making it a few times, you’ll see when to push it and when to give it some time to beat in without adding more oil to be sure that the fat is incorporated into the egg protein. This is also why I like to use one egg and one egg yolk. The additional protein in the white makes a more stable mayo.
- 1 egg
- 1 yolk
- 24 oz oil
- 1 ½ tsp apple cider vinegar
- ¾ tsp salt
- With a whisk beat the eggs, salt and vinegar until frothy
- Slowly drizzle in the oil, as a trickle at first and then more steadily as the emulsification gets stronger
- Taste and add more salt and vinegar as needed