Given that, I wanted to find a more reliable way to create a base emulsion, so instead of mixing the mayonnaise entirely in the food processor, I started the emulsification by hand. After whisking together the rest of the ingredients in a bowl, I whisked in the first ¼ cup of oil until it was incorporated. A few oil droplets floated to the surface, but enough of it was emulsified that I could move the rest of the mixing to the food processor.
From there, I proceeded as most recipes do, drizzling in the remaining 1¼ cups of oil in a deliberately slow, steady stream. (Adding the oil too quickly is one of the most common causes of broken mayonnaise.) To be sure that I’d captured all the yolk mixture, I scraped down the sides of the bowl and processed for another few seconds. The result was lush and glossy but likely still fairly perishable.
Leave a comment and join the conversation!