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
- 1 large egg yolk (use the BEST quality egg you can get!)
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Celtic/sea salt plus more to taste (Redmond’s Real Salt is my favorite!)
- 3/4 cup light olive oil, divided
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
To make a garlic aioli, add 1 minced garlic clove to the egg mixture.