Quick and Easy Olive Oil Mayonnaise
I'll be the first to admit that I've never been much of a mayo fan. At least, not until I made it from scratch the first time — then I began to see the light. Fresh ingredients, simple emulsification, seasoned to my palate; there isn't much to hate on. Plus, now that I have so many variations of olive oil at my disposal, making my own mayo has become a playground of flavor combinations. Making potato salad? Try the Wild Dill oil. For a BLT, try Garlic, Basil, or Madagascar Black Pepper. Coleslaw? Our Lemon or Blood Orange would be delicious. See how much fun it is to play with your food?
This recipe works in a blender, food processor, handheld mixer, or with a whisk and a committed arm.
Recipe: Quick and Easy Olive Oil Mayonnaise
Makes approximately 1 cup — keeps refrigerated for up to 4 days
Ingredients:
1 whole egg
½ cup Nika's Olive oil of choice (see suggestions above)
1 tbsp freshly squeezed lemon juice
Salt to taste
Instructions:
Combine the egg, lemon juice, and a pinch of salt in a large bowl or blender jar.
With the mixer or blender running, begin adding the olive oil drop by drop — very slowly at first. The slow pour creates the emulsion; rush it and the mayo will break.
Once the mixture begins to thicken and emulsify (usually after about ¼ of the oil is in), you can increase to a thin, steady drizzle. Continue until all the oil is incorporated and the mayo is thick and creamy.
Taste and adjust salt. Transfer to a jar, seal, and refrigerate.
