Homemade Olive Oil Mayonnaise
User Reviews
4.3
-
Servings
1 cup
Homemade Olive Oil Mayonnaise
Description
The recipe combines egg yolk, freshly squeezed lemon juice, water, and Dijon mustard in a tall container, over which olive oil is poured. Using an immersion blender, the mixture emulsifies as the oil is incorporated slowly, resulting in a thick mayonnaise. Seasoned with kosher salt, this sauce relies on the acidity and mustard for flavor and stability.
The use of olive oil (not extra virgin) ensures a balanced taste without overpowering bitterness. The method yields a rich, lush texture suitable for use as a dressing, dip, or sandwich condiment.
Prepared mayonnaise should be stored in the refrigerator and can last for several weeks due to the acidity and fresh preparation. The recipe’s simple structure helps make homemade mayonnaise accessible without specialized equipment beyond an immersion blender.
Ingredients
- 1 egg yolk
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 cup olive oil not extra virgin
- kosher salt to taste
Instructions
- Place egg yolk, lemon juice, water and mustard in a narrow, tall container. I used a Weck jar. Pour over olive oil, then let the contents settle for a moment.
- Using an immersion blender, process until the mayo starts to form. Once you start seeing mayo, gently move the blender up and down. Continue until all oil is emulsified. The texture will be thick.
- Season to taste with kosher salt and store in the refrigerator for up to several weeks.
User Reviews
Overall Rating
4.3
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