Description
This Easy Homemade Olive Oil Mayo is a creamy, gluten-free condiment that’s quick to make with minimal ingredients.
Ingredients
Scale
- 2 egg yolks, fresh
- 3/4 cup light tasting olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice or white wine vinegar
- Pinch of salt
Instructions
- Grab Your Ingredients: Start by gathering your egg yolk, mustard, vinegar, salt, and olive oil. Ensure everything is at room temperature to help achieve a smoother blend. Freshness is key, especially for the egg yolk.
- Blend the Base: In a tall, wide-mouthed jar, combine the egg yolk, mustard, vinegar, and salt. Give it a quick stir to blend together until you see a thick mixture forming. Place the immersion blender at the bottom of the jar before starting to blend, ensuring you achieve that creamy consistency.
- Pour in the Oil: With the immersion blender touching the bottom of the jar, gradually add the olive oil while blending on low speed. The mixture will start to turn creamy and fluffy as the oil emulsifies. Be patient here; pouring too quickly may result in separation.
- Check the Consistency: Evaluate the thickness of your mayonnaise. It should be light, creamy, and free of separation. If it appears too thin, re-blend it slowly with a fresh egg yolk, taking care not to overshoot the desired texture.
- Chill and Store: Once you are satisfied with the mayo’s consistency, transfer it to a clean container and store it in the fridge. The mayo will thicken slightly as it chills, and the flavors will develop nicely. Use it within a week for the best freshness.
Notes
- Storage Tips: Refrigerate in an airtight container for up to one week.
- Expert Tips: If your mayo does not thicken, try re-blending with a fresh egg yolk for better emulsification.
- When encountering runny mayo, ensure the immersion blender is at the jar’s bottom and blend slowly.
- For a lighter flavor profile, consider using canola or grapeseed oil instead of olive oil.
- If separation occurs during storage, using a fresher egg yolk and re-blending can re-emulsify the mayo.
- This recipe does not require reheating as it is served cold.
- Spread on sandwiches and wraps for added flavor.
- Use as a dip for fries or vegetables.
- Incorporate into dressings or sauces for extra creaminess.
- Add garlic for a garlic mayonnaise variation.
- Incorporate fresh herbs for a herbed mayo.
- Substitute lemon juice with lime for a citrus twist.
- Select egg yolks that are fresh to ensure emulsification is successful.
- Avocado oil or grapeseed oil can be used in place of light tasting olive oil for alternative flavors.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 98
- Sugar: 0g
- Sodium: 11mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 24mg