For years I watched cooking shows and marveled at these people who had all the patience in the world to sloooooowly drizzle oil into a food processor, all the time worrying they were pouring too fast and their mayonnaise was going to split. My hubby suggested I try and make mayo and I thought there was no way I could be patient enough to do that! However, we are also a family who like condiments, so I started to see if there was an easier way. And there is! I have been making this mayo recipe now for 3 or 4 years and it has never split. It takes literally 2-3 minutes and you can make it in the container you are going to keep it in. The main trick to it is – use a stick blender and a tall container.
2 eggs (I use #7)
1.5 cups neutral oil (canola, sunflower – basically any oil with little taste)
2.5Tb Lemon juice (I actually do two measured tablespoons and a decent squirt – just adjust to your taste)
1tsp Dijon mustard
0.5 tsp salt
Pinch finely ground white pepper
Put all ingredients into a tall round container. Using a stick blender, mix to required consistency. Makes approx 2 cups and keeps in the fridge for approx 2 weeks.