Food Processor Mayonnaise
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1 teaspoon seeded mustard
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lemon juice
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1 teaspoon vinegar
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1 whole egg
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1 egg yolk
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1 1/2 cups of mild flavoured oil (grapeseed or mild olive oil) in a pouring jug
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salt
Step 1 - In food processor, blitz mustard, lemon juice and vinegar for 3-4 seconds until combined. Then add in egg and egg yolk and blitz for 3-4 second.
Step 2 - Through the pouring funnel, pour olive oil in a thin, steady stream. The first half of the oil is the most important to add in a thin steady stream to avoid it curdling. It will take about 2 minutes to add in all of the oil and it will turn from a runny yellow to a thick pale cream shade.
3 . Store in airtight jar for up to two weeks. I always use a clean, fresh spoon when using this. And I have stopped dipping my crackers into it in an effort to be healthy!
Variations:
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Roasted garlic-stick a whole unpeeled head of garlic, top 1/3 chopped off in the oven for 20 minutes in medium heat until it's soft inside. Blend from a few cloves to half of the head depending on how garlicky you like it with the mayonnaise at the very last.
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Chili mayo: blend with 1/2 teaspoon of cayenne pepper
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Honey to make honey mustard (add extra teaspoon of mustard to balance the sweetness