Creamy & Versatile Olive Oil Mayonnaise
This creamy olive oil mayonnaise recipe, adapted from Annemarie Colbin's 'The Natural Gourmet', is both simple and foolproof, guaranteeing perfect results even for novice cooks. Ideal as a base for dressings, dips, or to enhance sandwiches, this mayonnaise offers a rich flavor thanks to the use of extra virgin olive oil. While it may not be the traditional bright white color, its golden hue adds personality to your culinary creations. For those who prefer a lighter option, feel free to substitute part of the oil with cold-pressed soy or sunflower oil as suggested. Enjoy the satisfaction of making your own mayonnaise right at home in less than 15 minutes!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Egg
1 (preferably organic or free-range)
Whole grain mustard
1 tablespoon (none)
Sea salt
3/4 teaspoon (none)
Fresh lemon juice
2 tablespoons (none)
Brown rice vinegar or balsamic vinegar
1 tablespoon (none)
Extra virgin olive oil
1 cup (none)
Instructions
1
In a blender, combine the egg, whole grain mustard, sea salt, fresh lemon juice, and brown rice or balsamic vinegar.
2
Blend the mixture on high speed for about 30 seconds or until all ingredients are thoroughly combined.
3
Reduce the blender speed to low and begin to add the extra virgin olive oil very slowly, almost drop by drop, ensuring proper emulsification.
4
Once the mixture begins to thicken and emulsify—typically around the last 1/3 cup of oil—you can then pour in the remaining oil more quickly while continuing to blend.
5
Once the mayonnaise reaches a creamy, thick consistency, transfer it to a clean jar with a lid.
6
Seal the jar and refrigerate. Use within one week for the best flavor and freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary oil used in this mayonnaise recipe?
The primary oil used is one cup of extra virgin olive oil.
How long does it take to prepare this homemade mayonnaise?
The entire process takes less than 15 minutes to complete.
Is this mayonnaise recipe suitable for beginners?
Yes, the recipe is described as simple and foolproof, making it ideal for novice cooks.
Who is the original author of the recipe this was adapted from?
This recipe was adapted from Annemarie Colbin's book 'The Natural Gourmet'.
Why is the mayonnaise golden instead of bright white?
The golden hue is a natural result of using extra virgin olive oil rather than neutral refined oils.
What type of egg is recommended for this recipe?
It is recommended to use one preferably organic or free-range egg.
What are the storage instructions for this mayonnaise?
Store the mayonnaise in a clean, sealed jar and keep it refrigerated.
How long will the homemade olive oil mayonnaise stay fresh?
For the best flavor and freshness, use the mayonnaise within one week.
Can I substitute the olive oil for a lighter flavor?
Yes, you can substitute part of the olive oil with cold-pressed soy or sunflower oil for a lighter profile.
What type of mustard should be used?
The recipe calls for one tablespoon of whole grain mustard.
Which types of vinegar are acceptable for this recipe?
You can use either brown rice vinegar or balsamic vinegar.
What is the secret to successful emulsification in this recipe?
The secret is to add the olive oil very slowly, almost drop by drop, while the blender is on a low speed.
At what point can I start pouring the oil more quickly?
You can pour the remaining oil faster once the mixture begins to thicken, which usually happens during the last 1/3 cup of oil.
Does the recipe require fresh or bottled lemon juice?
The recipe specifies two tablespoons of fresh lemon juice for the best results.
What speed should be used for the initial blending phase?
The initial ingredients should be blended on high speed for about 30 seconds.
What are some suggested uses for this mayonnaise?
It is ideal as a base for dressings, a dip, or as a spread for sandwiches.
Is there a specific type of salt recommended?
The recipe suggests using 3/4 teaspoon of sea salt.
How many ingredients are in this recipe?
There are 6 main ingredients: egg, mustard, sea salt, lemon juice, vinegar, and olive oil.
What is the final consistency of the mayonnaise?
The final product should have a creamy and thick consistency.
Is this recipe considered vegan-friendly?
While the base ingredients include egg, the tags suggest it can be adapted with vegan-friendly options if the egg is substituted.
Does this recipe include any sugar?
No, this recipe does not include any added sugar.
Can I use a food processor instead of a blender?
While the instructions specify a blender, a food processor can typically be used for mayonnaise as long as the oil can be added slowly.
What is the role of the mustard in this recipe?
The mustard adds flavor and acts as an additional stabilizer to help the oil and water-based ingredients emulsify.
How much lemon juice is needed?
The recipe requires two tablespoons of fresh lemon juice.
What should I do if the mayonnaise doesn't thicken?
Ensure you are adding the oil very slowly; if it remains liquid, you may need to restart the emulsion process with a new egg.
Can I use balsamic vinegar?
Yes, balsamic vinegar is listed as a valid option alongside brown rice vinegar.
Does the recipe contain any artificial preservatives?
No, this is a natural, homemade recipe without artificial preservatives.
Is the egg cooked in this recipe?
No, the recipe uses a raw egg which is emulsified with the oil.
What is the total preparation time?
The total preparation time is approximately 15 minutes.
Should the vinegar be added at the beginning or the end?
The vinegar should be added at the beginning and blended with the egg, mustard, salt, and lemon juice before adding any oil.