Olive Oil Mayo
31 October 2021 11:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
panisdead posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeIf mayonnaise is the type of item you care to make yourself, this is my favorite of the recipes I've tried. It's from Melissa Joulwan's Well Fed: Paleo Recipes for People Who Love to Eat. I recommend all her cookbooks, although I find this one and Well Fed Weeknights the most useful.
Ingredients:
1 large egg
2 tbsp lemon juice
1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin)
1/2 tsp dry mustard
1/2 tsp salt
Directions:
*In a blender, food processor bowl, or container that can handle an immersion blender, break the egg and add the lemon juice. Let stand for at least 30 minutes to come up to room temperature. This helps with emulsification.
*When the wet ingredients have come to temperature, add the mustard, salt, and 1/4 cup oil to the container. Blend briefly until combined.
*Incorporate the remaining 1 cup oil by pouring very slowly with the skinniest drizzle you can manage while blending. This can take 2 to 3 minutes. When all the oil is incorporated, transfer to a container with a lid and store in the fridge.
*The author suggests that the expiration date on the egg carton is when your mayo also expires. I toss it if it looks crusty around the edges, smells in any way off, or in general gives me the willies.
Notes and modifications:
I did not type out all Melissa Joulwan's very talky directions about how to blend. If you want to read them, see here. That link also has a recipe variation that uses flax seeds instead of eggs.
I make this recipe largely as written, but decrease the salt to about 1/8tsp. 1/2 tsp is just too much, in my opinion as a salt-loving cook. I also always use packaged lemon juice. Other recipes sometimes call for fresh, but the pH in fresh lemon juice can vary and so sometimes the mayo will not combine correctly. If you have some other type of oil you want to include (avocado, garlic-infused, etc), I suggest substituting no more than that first 1/4 cup while leaving the remainder light-tasting olive oil. I have made this with all avocado and accidentally with all extra-virgin, and the flavor gets bitter and unpleasant.
I use an immersion blender and this recipe is quick and easy once you reach the blending portion. I have made this successfully in a food processor as well, although not in years. This mayo is simple enough to make routinely, and once you have this as a base, Joulwan's books include a number of recipes for sauces and dressings with mayo as an ingredient.
Ingredients:
1 large egg
2 tbsp lemon juice
1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin)
1/2 tsp dry mustard
1/2 tsp salt
Directions:
*In a blender, food processor bowl, or container that can handle an immersion blender, break the egg and add the lemon juice. Let stand for at least 30 minutes to come up to room temperature. This helps with emulsification.
*When the wet ingredients have come to temperature, add the mustard, salt, and 1/4 cup oil to the container. Blend briefly until combined.
*Incorporate the remaining 1 cup oil by pouring very slowly with the skinniest drizzle you can manage while blending. This can take 2 to 3 minutes. When all the oil is incorporated, transfer to a container with a lid and store in the fridge.
*The author suggests that the expiration date on the egg carton is when your mayo also expires. I toss it if it looks crusty around the edges, smells in any way off, or in general gives me the willies.
Notes and modifications:
I did not type out all Melissa Joulwan's very talky directions about how to blend. If you want to read them, see here. That link also has a recipe variation that uses flax seeds instead of eggs.
I make this recipe largely as written, but decrease the salt to about 1/8tsp. 1/2 tsp is just too much, in my opinion as a salt-loving cook. I also always use packaged lemon juice. Other recipes sometimes call for fresh, but the pH in fresh lemon juice can vary and so sometimes the mayo will not combine correctly. If you have some other type of oil you want to include (avocado, garlic-infused, etc), I suggest substituting no more than that first 1/4 cup while leaving the remainder light-tasting olive oil. I have made this with all avocado and accidentally with all extra-virgin, and the flavor gets bitter and unpleasant.
I use an immersion blender and this recipe is quick and easy once you reach the blending portion. I have made this successfully in a food processor as well, although not in years. This mayo is simple enough to make routinely, and once you have this as a base, Joulwan's books include a number of recipes for sauces and dressings with mayo as an ingredient.