I am a huge mayonnaise fan. I can eat it with almost anything. It’s one of the first things in my grocery cart and I panic when I am running out. It is what I believe to be the true condiment for french fries. People like me are a dying breed I tell you. There is always a bottle in the cupboard, but when I have time, I like to whip some up from scratch.
I’m sure this is common knowledge, but let me just reiterate so nobody misses out: No bottle of mayonnaise on your grocery shelf can compare to homemade mayonnaise. I don’t care if it costs a king’s ransom and is made from the oil of a special nut only found on the top of Mt. Kilimanjaro which is only harvested during a full moon.
My grandmother makes, in my humble opinion, the best mayonnaise. Even as a child I loved its strength and headiness. You see, she used extra virgin olive oil which really lent the mayonnaise a divinely intense flavor, along with a deeper color. It elevated regular sandwiches and tuna spread into sublime versions of their otherwise ordinary selves…not to mention the wonders it could do for a potato salad! It was a condiment worthy of the grandest dishes.
I have a ton of mayonnaise recipes stashed about, but the one I’m posting here is a variation on a recipe from Donna Hay’s Modern Classics Book I. I like it because it is simple, and a good basic recipe to have. Instead of using the vegetable oil that the recipe calls for, I used olive oil just as my grandmother does. I also used black pepper instead of white because I actually like the look of the black specks in my mayo.
I used my food processor for this because I had been wanting to try the “emulsifying disc” attachment. Doesn’t that sound mysteriously dangerous? Like some alien weapon? “Quick! Take cover! It’s launching the emulsifying diiiiiiisc!”
Mayonnaise with olive oil
(Adapted from Basic Mayonnaise from Donna Hay’s Modern Classics Book I)
- 1 egg
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- Sea salt and freshly cracked black pepper
- 1 cup extra virgin olive oil
– In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined.
– While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy (with the emulsifying disc it came together very quickly…not bad at all for its first time out).
That’s it! You’ve got wonderful, tasty, homemade mayonnaise! Use it with your tuna spread or egg salad for outstanding sandwiches. It makes a great condiment as well for fish dishes…especially fried fish. Blend in some roasted garlic for an awesome aioli. You can also use this as a base for salad dressings. And of course, it is perfect with french fries 🙂
Thank y so much for the information about the mayo. I thought it would be something very difficult to do but no. The only thing that Im wondering is how to keep it for a long time without spoiling.? Thank u.
Arcely
SFrancisco Ca.
So, this recipe uses a RAW egg? Isn't eating raw eggs a risk? The USDA says: To be egg-safe:
1. Avoid eating raw eggs or foods that contain them. This includes "health food" milk shakes and raw eggs. Caesar salad, Hollandaise sauce, and any other food like
homemade mayonnaise, ice cream, or eggnog made from recipes in which the raw egg ingredients are not cooked.
So it's safe, or not?
The lemon juice kills the egg bacteria if there is any.
Bacteria (salmonella) tends to be on the outside of the egg and while it is a small risk its slight. Lemon juice doesn't really kill the bacteria but if you eat it quickly and don't leave it out at room temperature the bacteria won't have a chance to grow and hurt you.
I made some mayo yesterday with my olive oil but it was really bitter. I think I need to splurge on good oil just for mayo and dressings because the cooking grade stuff just doesn't work.
Hi There. I read where people are claiming that mayo is unhealthy. While storebought is….. this recipe is not. If one takes the time to look at a healthy well rounded diet, Egg and olive oil are essential fats. You can not lose weight or be healthy without them. Slather it on sprouted grain bread and never eat sugar again….. now that is good eats!
Purchase farm fresh eggs that are free ranged, fed a non soy diet and don't buy factory farmed eggs. Your body, taste buds and mayonaise will thank you for it. Not to mention reducing risk of salmonella.
Im a guy, i am very active, work out, healthy, and i want to stay that way so i eat the good stuff. in a blender, i used half teaspoon sea salt, used 2 cups extra virgin cold pressed italian only olive oil, then added a few rings of jalopena pepper for special flavor, a quarter teaspoon of cayenne for a little more, a half teaspoon of black ground pepper which helped a lot, 1/8 teaspoon tumeric which is bitter, 6 teaspoons organic vinegar, i also subbed a 2 tablespoons of organic omega 3 lemon flavored fish oil and 3 teaspoons sugar alcohol as the sweetner instead of sugar. Then 4 organic, free range, whole eggs not yokes. keep it refrigerated. i also added a quarter teaspoon of fiber to make it set up a bit. then, i added a little vitamin e (natural, no dl) It was amazing, whipped…not runny and flavorful.
Love Love Love mayo made with olive oil! Rare though, to see the egg white included…. can you tell me why you use it?
I LOVE mayo made with Olive Oil! Rare though, to see it made with the egg white. Can you tell me why you use it??
Hi Just in Thyme! I used it because that's what the recipe called for 🙂
Hi,
Just wanted to add that seviche is made with lemon juice because it actually cooks the fish so that it is not really raw when you eat it. I am guessing that the same goes for the raw egg in homemade mayo which is why you probably add the egg and lemon juice together to cook the raw egg before you add the oil. I think that is probably why it's safe to eat mayo with the raw egg in it.
I made this recipe by hand (whisked in a mixing bowl) and it turned out pretty runny. Do you think if I whipped in another egg yolk it would thicken up? Or would that screw up the emulsion?
Honey love!!!! I googled olive oil mayo and got your recipe. Well….. I am so in love with this recipe. It's to die for. I am also a mayo lover and this beats store bought to pieces!!!Thanks for sharing.
Maxine
Someone actually makes mayonnaise using egg whites..might want to give this a try.
Someone actually made mayonnaise using egg whites..might want to give this a try: http://www.nisahomey.com/2012/03/homemade-mayonnaise-with-egg-whites.html