Olive Oil Mayo Recipe – Giadzy

Name: Olive Oil Mayo
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 large egg yolk; 1 teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1/2 cup olive oil; 1/4 cup avocado oil, or other neutral-flavored oil; Optional additions: Calabrian chili paste, microplaned garlic, extra lemon juice, chopped capers, pesto, chopped anchovy filets, etc

Making mayonnaise from scratch is truly easier than you’d think, and you’ll end up with a product that’s exponentially more delicious than anything you’ll find in the grocery store - and with far fewer ingredients involved, too. Using heart-healthy oils like olive oil and avocado turn this into an antioxidant-packed condiment. The real fun is that you can consider this a base recipe and transform it in any way you want to: add some microplaned garlic to turn it into aioli, add Calabrian chili paste to spice it up, or you could even give it the Caesar treatment with more lemon juice, Worcestershire and anchovy paste. Let your creativity run wild!

For an even more mild flavor, you can do half and half with the olive oil and avocado oil.

Olive Oil Mayo

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Ingredients

1 large egg yolk
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 cup olive oil

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1/4 cup avocado oil, or other neutral-flavored oil
Optional additions: Calabrian chili paste, microplaned garlic, extra lemon juice, chopped capers, pesto, chopped anchovy filets, etc

Instructions

In a medium bowl, whisk together the egg yolk, Dijon, lemon juice, and salt. Using a whisk, combine the ingredients until it is completely smooth. Begin whisking vigorously while adding the oil one drop at a time to start the emulsion. Once it starts thickening, continue adding the oil in a very slow, steady stream, whisking constantly until thick and glossy.
At this point, the mayo will be stable and you can enjoy as-is, or add additional flavorings such as microplaned garlic, Calabrian chili paste, pesto and beyond.
Store in an airtight container in the fridge for up to 5 days.