If you don’t mind the slight green cast, olive oil makes a terrific mayonnaise! Just what you need for a scrumptious BLT or to hold cherry tomatoes in place on a polenta square. You can even transform a basic vinaigrette (try this one) into something a bit creamier by whisking in a tablespoon or two of this mayo – just what a Cobb salad is asking for. Make it homemade, you can’t buy anything like it.
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Amy’s Kitchen Coach Tips:
- The temperature of the egg yolk is very important. If the egg is too cold, the mixture will not emulsify and you will be stuck with a very thin mayonnaise. Shortcut if you don’t have time to bring an egg to room temparature by just setting it on the counter: put the egg in a bowl of very warm water for several minutes, while you get everything else ready.
- For tarragon mayonnaise (or any other herb): Add 1 Tbsp. finely sliced tarragon leaves to the mayonnaise after it has emulsified.
- For a classic aioli, add a glove or two of minced and mashed garlic to the food processor at the beginning.
