Homemade Mayonnaise for Pommes Frites
Serve with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well.
- Yield: Makes about 1 cup
Source: Martha Stewart Living, January 2002
- 1/2 cup light olive oil
- 1/2 cup canola oil
- 1 large egg
- Pinch of dry mustard
- 1/4 teaspoon coarse salt
- 1 tablespoon freshly squeezed lemon juice
Combine oils in a glass measuring cup. Place egg, mustard, and salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/4 cup oil); do not stop the machine at this point or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 3 days.