Thank you for the article on making mayonnaise in your kitchen (Homemade Mayo: Healthier, Tastier, Easier Than You Think, December 2011/January 2012). We’ve been making our own for a couple of years — it’s so easy and delicious. I use a recipe that calls for the whole egg, which is nice because you don’t have to find ways to use up the extra egg whites.
Quick tip: I use a Cuisinart food processor. The little hole in the bottom of the piece that fits into the chute is perfect for letting the oil drip just slowly enough. I can mix the eggs, vinegar and seasonings in the bowl of the processor, lock the lid in place, and then pour all of the oil into the “tamper” that plugs the chute.
Drip-drip-drip goes the oil, and I have perfect mayonnaise every time.
We called and talked with the folks at Cuisinart, and learned that hole was designed for just that purpose — MOTHER EARTH NEWS
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