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.
- 3/4 cup olive oil
- 1 large egg yolk (ideally farm fresh), at room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon Champagne vinegar or white wine vinegar
- ½ teaspoon sea salt
- In the workbowl of a food processor, blend the egg yolk, mustard, vinegar, and salt for about a minute. With the motor running, slowly drizzle in a thin, continuous stream of the olive oil. Once emulsified (which should happen as you drizzle in the oil), turn off the motor, transfer mayonnaise to a glass jar or bowl. Keep in the refrigerator for up to a week.
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.