Easy Recipe: Homemade Olive Oil Mayonnaise
Posted in Easy Recipes, Gluten and Gluten Free, make-ahead recipes, raw, Raw Recipes, redmond's real salt | 4 Comments
Yes, I made this mayo at 7:45am on Easter Sunday. I wanted to be able to bring deviled eggs to the “dinner” I’m attending but I don’t keep mayo in the house. It’s an ingredient people take for granted as it exists on a grocery store shelf. Mayo can be a real, whole food. Its simple to make and only requires a few ingredients, most of which you’d likely have on-hand, and some elbow grease. I think you might be able to make this in a blender too, but for my first attempt, I went all out and used a whisk.
Recipe: Homemade Olive Oil Mayonnaise
(I followed a recipe I found online, but I am going to give you some notes I think would work possibly even better.)
Ingredients
1 large egg yolk
(use the BEST quality egg you can get! I used a Soul Food Farms yolk)
1 1/2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
(I had only distilled and I think the flavor is a bit too strong)
1/4 teaspoon Dijon mustard (I used an organic, GF brand I get from Rainbow Grocery, this is one variety but I normally get a smoother one than is pictured)
1/2 teaspoon Celtic/sea salt plus more to taste (Redmond’s Real Salt is my favorite!)
3/4 cup olive oil, divided (I had only extra virgin, but I think a light olive oil would have worked MUCH better! The flavor of the EV is pretty strong. It might be okay for a dip or aioli though.)
Preparation
-
Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
- Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled
Variations
To make a garlic aioli, add 1 minced garlic clove to the egg mixture.
Love it! I am stumbling this…
I made this with a few variations. I used peanut oil and did not use the lemon. Also, it helps to have all ingredients at room temp. I used a Black & Decker Mini Food Chopper 10103411 ($13 at Target). I mixed all ingredients except the oil for about 40 seconds on high speed until it started to thicken. Then I found an ingenious way to add the oil while the machine was running. The lid has 2 indentations that serve as its grip. At the bottom of each indentation is a small hole. I simply added 1/2 teaspoon of oil to the indentation and it dripped into the mixture perfectly as I blended on high speed. After a little while, I added the oil a little faster until it was all incorporated – about 2 minutes. Perfecto!
What’s the shelf life on this mayo? Am I reading it right that it will only last about two days? I know that shelf life and health are inversely proportional, but I thought I’d ask.
Yeah, you just want to make what you’re going to use pretty quickly. Unfortunately, healthy fats and an egg yolk are not ideal to keep around for too long. I personally would probably use it for up to a week if it smelled/looked okay and was made from high quality eggs.