Olive Oil Mayonnaise
Making your own olive oil mayonnaise is easy, healthier than store-bought options, and offers a rich, creamy texture that can be customized to your taste.
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.
Notes
Store homemade mayonnaise in an airtight container in the refrigerator. It can last for several weeks. Check for fresh smell and taste before using.