Recently, I had the timer set for hardboiled eggs when I pulled out my food processor to make a batch of mayo. So I noticed that it took me 9 minutes, start to finish with photo included, to make mayonnaise. Bonus: I can use local eggs and reuse a jar.
Simple, Fast Homemade Mayonnaise - recipe from More with Less with my notes
Makes a generous pint
Use a food processor. Process briefly:
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. paprika
Scrape down the sides. Add:
2 Tbsp. lemon juice (I use bottled)
Start up the processor again and pour in, in a very thin stream, very slowly:
1/2 cup canola or vegetable oil
Stop the processor. Add:
2 Tbsp. apple cider vinegar
Start up the processor again and pour in, in a very thin stream again:
1 1/2 cups canola or vegetable oil
Mayonnaise! Scrape into a clean jar and refrigerate. Keeps indefinitely in the fridge as long as you use a clean utensil in it.
1. The "very thin stream" looks like a chopstick or skinnier. About a quarter-inch.
2. Do not use olive oil. The speed of the food processor will burn the oil and make the mayo taste bad.
3. Sometimes the mayo gets thicker than other times. I don't know why this is (humidity? age of eggs? how fast I add the oil?), but it has never failed me.
4. Friends of mine use this recipe and add a garlic clove, probably in the first step. They swear by it for tomato sandwiches.