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Olive Oil Mayonnaise

Olive Oil Mayonnaise

Mayonnaise is a creamy emulsion of vegetable oil, egg yolks, lemon juice and/or vinegar and seasonings, like salt or mustard. An emulsion is unique because the elements of an emulsion don’t necessarily want to come together smoothly on their own and need a little encouragement to become a silky smooth mixture, like mayonnaise. The trick really is to beat the ingredients at a very high speed and combine them bit by bit so that their individual elements spread out evenly throughout the mixture. Homemade mayonnaise can be made by hand, but I much prefer to use a food processor because it is faster and easier.This mayonnaise is made with olive oil and as a distinct olive oil flavor to it, noticeably stronger than other mayonnaises, which tend to be made with more neutral oils. While it tastes a bit strong on its own, the olive oil mayonnaise tastes great on most sandwiches and can be a great base for dips. This recipe also calls for a whole egg, not just yolks, so there is nothing leftover from the preparation that you’ll need to use up (like leftover egg whites). If you want a milder flavor, you can substitute canola oil for part of the olive oil.

The mayo will keep or at least a week, probably a bit longer, in the fridge if you store it in an airtight container. I would try to use it up relatively quickly and make a big batch of chicken or tuna salad, or another dish that uses a good amount of mayonnaise, to take full advantage of its flavor.

Olive Oil Mayonnaise
1 large egg
1 tsp dry mustard
1/4 tsp ground cayenne pepper
1 tsp sugar
2 tbsp lemon juice or vinegar
1 1/4 cups olive oil

In the bowl of a food processor, blend together egg, mustard, cayenne, sugar and vinegar until very smooth. Leaving the motor running, drizzle the olive oil in very slowly, until mixture is thick and creamy. Scrape down the sides of the food processor and blend again to ensure that all ingredients have been incorporated before transferring to an airtight storage container.
This will keep for at least a week, in an airtight container, in the fridge.

Makes about 1 1/2 cups.

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  • Elyse
    May 17, 2009

    You know, I was just talking about making homemade mayo today! I’m so glad you posted about this OO mayo. Looks delicious. I’m definitely a mayo girl, and I can’t wait to try out this recipe.

  • tuki
    May 17, 2009

    I love your blog! Thankyou!!

  • ploty
    May 18, 2009

    This mayonnaise with olive oil is definitely healthier than most of other mayonnaises. Thanks!

  • Jennifer Galatioto
    May 18, 2009

    Okay. Is it bad that even at the most fancy restaurants, I hate their version of mayo because as a child Hellman’s ruined me. If its not Hellman’s it tastes like its gone bad! Terrible. Same with Heinz ketchup. We are a processed food generation!

  • BrenDiva
    May 18, 2009

    🙂 This looks great! yum.

  • Ashanti
    May 18, 2009

    How do you make mayonnaise using a boiled egg?

  • Dan
    June 4, 2009

    I’ve never ventured into making my own mayonnaise, but infusing it with olive oil whets my appetite.

  • Jogos de Carros
    July 12, 2009

    This receipt looks really good!
    It’s possible to do it using boiled egg?

  • tina
    February 26, 2010

    You can’t use a boiled egg. If you’re worried about raw egg, you can use the pasteurized stuff that comes in cartons.

  • cheap p90x
    May 19, 2010

    Is it bad that even at the most fancy restaurants, I hate their version of mayo because as a child Hellman’s ruined me

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