Olive Oil Mayonnaise

by Sep 6, 2014

oliveoilmayo

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.

 

Olive Oil Mayonnaise

Yield: about 1 cup

Ingredients

  • 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

Instructions

  1. 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.
https://ripefoodandwine.com/2014/09/06/olive-oil-mayonnaise/

 

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.


Don't miss a post!
Go to your RSS reader and enter our URL: ripefoodandwine.com

Get Posts by Email!


 

Follow Ripe:

Find Amy on Vivino

Archives:

RIPE

Pin It on Pinterest