Easy Homemade Mayonnaise
Even the best jarred mayonnaise can't compare with this simple homemade version.
Why This Recipe Works
We wanted an unbreakable, easy-to-make mayonnaise that would far outdo the stuff from the store. Turning to the food processor meant we had plenty of mixing power to emulsify the mayo and kept us from tiring out our arms with the traditional hand-whisking method. Using a whole egg (rather than the more common yolk) made our mayo recipe extra-foolproof, ensuring that the volume of ingredients in the processor was large enough for the blades to catch. For a well-seasoned, full-flavored (but not distracting or overpowering) mayonnaise, we chose neutral-tasting vegetable oil and added bright white wine vinegar, a touch of tangy Dijon mustard, and a whisper of sugar to help balance things out.