Homemade Mayonnaise is very delicious and very simple to prepare. But I am always sad when I have to throw away the leftovers. But I do not dare to keep them, my fear of Salmonella is stronger then the pangs of conscience about wasting food.
I was thrilled when I read on Fool for Food about a egg free Mayonnaise. Claudia posted a recipe that used milk instead of egg. The only bad thing was that the recipe asked for an immersion blender. I do not own one, so I start thinking. And then I thought, why not use my beloved food processor. With its whisking attachment it whips perfectly all kinds of creams. I use it for normal mayonnaise as well, so I started a first attempt.