For speed, I have used the processor method for years! Here's two versions I make, one slightly more complex, one for my 'quick' mayonnaise
A quick, lighter mayonnaise
2 egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
freshly ground black pepper
Good squeeze of lemon juice
300ml/10fl oz sunflower oil (if you want a more olive oil flavoured sauce, substitute 150 mls of olive oil from the total 300ml oil)
Put all the ingredients, except the oil, into a food processor and blend until pale and creamy.
With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick. Add a squeeze of lemon juice, to taste and then chill.
More traditional style with a slight ‘bite’ from the English powdered mustard
2 tbsp white wine vinegar
1 tbsp parsley stalks, roughly chopped
1 tbsp chervil, chopped
2 free-range egg yolks
1 tsp English mustard powder
150ml/5fl oz light olive oil
150ml/5fl oz vegetable oil
salt and freshly ground black pepper
squeeze lemon juice
Place the vinegar, parsley stalks and chervil into a small saucepan and bring to the boil. Simmer until the volume is reduced to approx one tablespoon of liquid.
Strain the liquid through a sieve and discard the parsley and chervil.
Place the egg yolks, mustard powder and infused vinegar into a food processor and blend.
With the processor still running, gradually add the oils. Continue to blend the mixture until all the oil has been incorporated and the mixture has thickened.
Season with sea salt and freshly ground black pepper and add a squeeze of lemon juice.