Basic mayonnaise from How to Cook Everything: Simple Recipes for Great Food (page 761) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cold poached salmon with lime-ginger sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar or Champagne vinegar for lemon. For variations see "Ten other ways to flavor mayonnaise" on pg. 762.

  • spharo00 on May 30, 2012

    This mayonnaise was creamy and golden, but it had a bitter note that I couldn't get past. I think it must have been the olive oil as it had quite an overpowering flavor. I'm not sure if maybe my oil had gone rancid (it seemed fine otherwise) or if perhaps I'm just more comfortable with a more neutral flavored mayo. I'll make homemade mayonnaise again, but probably not with this recipe and definitely using another oil. I will say that the food processor method seems foolproof though.

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