Homemade olive oil mayonnaise is creamy, rich, olive oil, Real homemade olive oil mayonnaise whisked up in less than 5-minutes. What’s in your mayonnaise!
Summertime Needs Homemade Mayonnaise
While growing up, I seem to remember only one brand of mayonnaise. Did I know what was in it? No. We never read ingredients labels until the 80’s.
Summertime needs mayonnaise for all those yummy sandwiches and cold salads we will be eating. After all, Potato Salad just screams for good mayonnaise, as does my Crab Towers!
I finally read the ingredients label on the mayonnaise choices (like a lot), in the grocery store and became dumbfounded.
Mayonnaise Ingredients Labels
Good grief! I was horrified when I read the labels on the mayonnaise jars. Vegan mayo, has no eggs. Old faithful brands have low quality oils, not the kind many of us cook with regularly.
I was determined, after reading the labels that I would either never use mayonnaise again, or learn how to make it with good quality ingredients.
Professional Chef Olive Oil Mayonnaise
Just so happens, my son is a professional chef. I asked him if he made mayo. He said, “ma, of course, it’s the easiest thing to make yourself”.
I asked if I could make it with olive oil. He said, “what else would you use, of course”!
Okay, okay, I know avocado oil would be great, maybe coconut oil, and maybe even a few nut oils, but my concern in any of these oils is getting good quality oil that hasn’t been diluted with… who knows what!
Homemade Olive Oil Mayonnaise Is The Best
This particular son of mine (one of three), and I went on an olive oil tasting excursion while visiting California.
I never realized that olive oil had so many varied flavors. The type of olives, the way they were pressed, if it was pure or other bland flavored oils added to ‘water it down’.
Taste the olive oil you buy. Just taste a small spoon of the oil and do yourself a favor and experiment on a few other brands.
In a condiment such as mayonnaise or even your salad dressing, the taste of the olive oil is going to stand out, loud and clear, so make sure it has the flavor you like while it is alone before mixing it with other ingredients.
How To Make Homemade Mayonnaise
Slow! The trick to getting the ingredients to emulsify, is to pour the olive oil in at a slow trickle, almost drop by drop.
The egg yolks, lemon juice and salt go in first. Whisk by hand or with a blender. Slowly dribble in the oil while whisking vigorously.
Within a short time, under 5-minutes, you have a beautiful, rich, creamy mayonnaise.
- Egg yolks
- Lemon juice
- Olive oil – EVOO
- Blender or a medium mixing bowl and a whisk
- Measuring cup
- Measuring spoons
- Airtight container – to store the mayonnaise
- Citrus press
Homemade Olive Oil MayonnaiseCourse: Salads and Veggies, Sauces u0026amp; DressingCuisine: American
Creamy, rich, olive oil, Real homemade mayonnaise whisked up in less than 5-minutes. What’s in your mayonnaise!
Egg yolks – 2
Lemon juice – 1 tsp
Salt – 1/4 tsp, or to taste
Olive oil – 1 cup, good quality olive oil
- Place the egg yolks, lemon juice and salt in a medium bowl, or the blender. Whisk until it the yolks and juice are blended.
- Slowly, very slowly trickle a little olive oil with whisking vigorously. Continue to drizzle the oil in while whisking until all the oil is added and the mixture becomes thick and creamy.
- If the oil is added too quickly, the mixture will break and you will have a runny mess. It is still fine to cook with, but it is not emulsified to be mayonnaise.