Food & Cooking Recipes Quick & Easy Recipes Homemade Mayonnaise for Pommes Frites By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 29, 2021 Print Share Share Tweet Pin Email Yield: 1 cup Serve this homemade mayonnaise with classic Belgian-style Pommes Frites. A food processor helps make homemade mayonnaise quickly, but a whisk works just as well. Ingredients ½ cup light olive oil ½ cup canola oil 1 large egg Pinch of dry mustard ¼ teaspoon coarse salt 1 tablespoon freshly squeezed lemon juice Directions 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. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Print