I love scouring the condiment aisle at any market I find myself in. When traveling it’s one of the most interesting aisles to explore. You can learn so much about people and their food culture. I never knew mayonnaise was so easy to make!
As part of my preparation to move to Morocco, I’ve been trying my hand at creating things I know may not be easy to find or won’t taste the way I expect. Mayonnaise is certainly found in Morocco but why buy it when it’s so easy and inexpensive to make? What I learned from this experience was that I can really make something very simple unique and delicious. I envision many more mayonnaise variations in the future.
If you have a food processor, I think it’s really the best and quickest way to make mayonnaise. If you don’t have one, you can use a whisk to pull it together but it will be more tricky. I would imagine an upright blender would also work just as well as a food processor.
Making your own mayonnaise is not only easy to do but the flavor is even better with a dash of harissa.
- 1 egg + 1 yolk organic eggs
- 1 tsp harissa (add more to make it spicier)
- 1 tsp salt
- 2 tsp vinegar
- 1 1/2 cups olive oil
- I think it’s really important to use fresh, organic eggs. The egg won’t be cooked so the best quality you can use is really best.
- In the bowl of the food processor, add the eggs, salt, vinegar, and harissa.
- Turn the food processor on.
- After about 20 seconds, begin to slowly stream the olive oil through the top spout. Do not stop the food processor.
- Watch the contents of the bowl and continue to add the oil until the mixture comes together.
- As soon as it begins to look like mayonnaise, stop.
- Refrigerate immediately, and keep in a cool place for up to a week.
- If you decide you would like to increase the heat, you can add more harissa by mixing it into the mayonnaise.