Why Make This Recipe
Making your own olive oil mayonnaise at home is easy and can be much healthier than store-bought options. You can control the ingredients, ensuring freshness and the perfect blend of flavors. Plus, homemade mayonnaise offers a rich and creamy texture that is hard to beat. Fresh ingredients and the ability to customize it to your tastes make this recipe a winner!
How to Make Homemade Olive Oil Mayonnaise
Ingredients
- 1 egg yolk
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 cup olive oil (not extra virgin)
- Kosher salt, to taste
Directions
- Place the egg yolk, lemon juice, water, and mustard in a narrow, tall container. A Weck jar works great for this.
- Pour the olive oil over the ingredients and let them settle for a moment.
- Using an immersion blender, process the mixture until you start to see the mayonnaise form.
- Once you notice the mayo starting to get thick, gently move the blender up and down.
- Continue blending until all the oil is emulsified and the texture is thick.
- Season with kosher salt to taste and store your mayonnaise in the refrigerator for up to several weeks.
How to Serve Homemade Olive Oil Mayonnaise
You can serve this mayonnaise in many ways! It’s perfect as a condiment for sandwiches, a dip for veggies, or a base for salad dressings. You can use it to make tartar sauce or add it to your favorite potato salad for extra creaminess.
How to Store Homemade Olive Oil Mayonnaise
Store your homemade mayonnaise in an airtight container in the refrigerator. It can last for several weeks, but always check for fresh smell and taste before using.
Tips to Make Homemade Olive Oil Mayonnaise
- Make sure all your ingredients are at room temperature to help with emulsification.
- Don’t rush the blending process; make sure to blend until all the oil is mixed in.
- Feel free to adjust the amount of lemon juice or mustard to match your taste preference.
Variation
You can add different flavors to your mayonnaise! Consider mixing in herbs like dill or basil, garlic for a garlic mayo, or spices like paprika for a smoky kick.
FAQs
Can I use a different oil instead of olive oil?
Yes, you can use other oils like avocado oil or canola oil, but olive oil gives the best flavor.
Is it safe to use raw egg yolk in mayonnaise?
While there is always a small risk with raw eggs, the acidity from lemon juice helps to reduce any chances of bacteria. If you’re concerned, look for pasteurized eggs.
Can I use a regular blender instead of an immersion blender?
Yes, you can! Just be cautious while blending and adjust the blending time to ensure that the mayo emulsifies properly.
Olive Oil Mayonnaise
Ingredients
Main Ingredients
- 1 each egg yolk Use room temperature egg yolk for better emulsification.
- 1 tablespoon freshly squeezed lemon juice Can adjust to taste.
- 1 tablespoon water
- 1 teaspoon Dijon mustard Can adjust to taste.
- 1 cup olive oil (not extra virgin) Alternative oils can be used, but olive oil gives the best flavor.
- to taste teaspoon Kosher salt Adjust according to personal preference.
Instructions
Preparation
- Place the egg yolk, lemon juice, water, and mustard in a narrow, tall container.
- Pour the olive oil over the ingredients and let them settle for a moment.
- Using an immersion blender, process the mixture until you start to see the mayonnaise form.
- Once the mayo starts to thicken, gently move the blender up and down.
- Continue blending until all the oil is emulsified and the texture is thick.
- Season with kosher salt to taste and store your mayonnaise in the refrigerator.