Making your own mayonnaise is easy, and it gives you greater control over the quality of ingredients. Everything comes together in the food processor (minimal cleanup, hooray!).
Olive Oil Mayonnaise
Course: CondimentsDifficulty: Easy2
cups15
minutesThis recipe requires one full cup of your favorite extra virgin olive oil. Any high-quality extra virgin olive oil from delicate to medium-intensity would work. Keep your homemade mayo refrigerated for up to 2 weeks.
Ingredients
1eachegg yolk
1teaspoonlemon juice
1teaspoonwhite wine vinegar
1 teaspoondijon mustard
1/4teaspoonsalt
1 pinchcracked black pepper
1cupdelicate to medium-intensity extra virgin olive oil
Directions
- Place egg yolks, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
- With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened.
- If your mayonnaise is too thick, add a little water to thin it out.
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