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 over 20 variations of olive oil at my disposal, making my own mayo has become a playground of flavor combinations for me. Making potato salad? Try the dill infused oil. For a BLT, try garlic, basil, or Madagascar black pepper. Cole slaw? Ooh, our Eureka lemon or blood orange would be delicious! See how much fun it is to play with your food?
This recipe can be made in a blender, food processor, with a handheld mixer, or with a good old fashioned arm workout and a whisk.
Makes about a cup of mayo.
INGREDIENTS
1 egg
Salt to taste
1 tablespoon freshly squeezed lemon juice
1/2 cup your favorite Nika’s Olive olive oil
INSTRUCTIONS
Add the egg, a pinch of salt and the freshly squeezed lemon juice in a large bowl. Very slowly start pouring over the extra virgin olive oil and with the help of a hand mixer process the mix with gentle movements and continue pouring the rest of the extra virgin olive oil until the mayonnaise starts to form. Continue then mixing with gentle movements until the olive oil is completely emulsified.
Pour in a jar and serve or keep in the refrigerator for up to 4 days.