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.)
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.)
- 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.