How To Make Homemade Olive oil Mayonnaise Recipe

This homemade olive oil mayonnaise recipe is easy to make, and this spreadable olive oil mayo also boasts a delicious taste that will elevate any dish it's added to its. With just a few simple ingredients and following the rules, you can have a batch of homemade olive oil mayonnaise ready to enjoy in no time. Say goodbye to store-bought kraft mayo and hello to the superb flavor of homemade mayo!

Jump to:

• Ingredients
• Eating raw eggs
• Instructions
• How to thicken homemade mayonnaise
• How to fix a curdled mayonnaise
• Use and Storage
• Useful tools
• Cleaning the egg
• Rotten Egg Test
• 📋How To Make Homemade Olive oil Mayonnaise Recipe

Why should I make it if I can buy it?

The taste of homemade mayonnaise is much better, and once you master the technique, you will make it in no time.

Try it with seafood or boiled vegetables or season a salad.

Once you try it, you will know why.

Many are concerned about using raw eggs, but here in Europe, they are safer to use.

I always use them in Mayonnaise and other recipes, such as tiramisu, chocolate mousse, or VOV Italian eggnog.

In the USA, you can find pasteurized eggs at your supermarket.

Ingredients

• egg yolks
• olive oil: a good quality oil but not extra virgin olive oil
• lemon juice or white vinegar
• salt & pepper
• Dijon mustard optional

Eating raw eggs

Eggs are treated differently in Europe vs. the USA, so my methods might not apply in all countries.

As a European, this is what I do when I need to use a raw egg:

• When I buy my eggs, I make sure they are from a reputable source (actually, as of 2020, I now have my own chickens and have two fresh eggs each day)
• As eggs in Europe are usually stored at room temperature in the supermarket, I do the same at home.
• I use raw eggs only if they are very fresh.
• I wash the eggs with soap and water just before using them to remove any possible bacteria. Once I do, I use them immediately as the natural protection of the eggshell is removed by the soap

Instructions

1. In a bowl, whisk the egg yolk with a food processor or a hand blender(you can add dry mustard, but it is optional). 
2. Very slowly, add the vegetable oil in a thin but continuous steady stream.
3. Add the lemon juice or the vinegar at the end.
4. Season with salt and pepper.

How to thicken homemade mayonnaise

To make sure the mayonnaise thickens, it is important to follow these steps:

• All the ingredients should be at room temperature
• You can flavor the mayonnaise with dijon mustard or a stronger one if you prefer
• Never use extra virgin olive oil. I use olive oil or light vegetable seed oils.
• Add the oil very slowly while whisking
• If you add the oil too fast, the mayonnaise will curdle
• In the end, you can add either 2 teaspoon of lemon juice or white vinegar. Either one, it is only a question of preference.

How to fix a curdled mayonnaise

A mayonnaise can curdle if the ingredients are too cold or if you add the oil too quickly.

If that happens, don't throw it away.

Add another egg yolk, add the curdled mayonnaise gradually, and pulse the blender until the mayonnaise gets back its shape.

Use and Storage

You can store homemade mayonnaise for 3 to 4 days in the fridge.

You can use it in a wide range of foods and these are my favorites:

• I use homemade mayonnaise in different recipes; one of my favorites is Chicken Caeser salad, Chicken salad wraps or your favorite delicious sandwich.
• Make a potato salad or tuna salad with homemade mayonnaise, and you will immediately taste the difference.

• Add raw garlic to the homemade mayonnaise, and make Aioli or add dill and capers to make Tartare.
• I serve Aioli or Tartare with Fried Calamari or Eggplant Milanese
• These two sauces are also excellent with a seafood platter, crab claws, or shrimp.

Useful tools

To simplify the process of making mayonnaise, I use the following tools:

• Egg separator: when I need to separate the egg yolk from the white, I always use this tool that makes the process much easier. I break the egg and pour it inside, and it automatically separates the yolk from the white.

Important Note: I always do that over a separate cup and remove the white before I break the next egg. When you need to whip the egg white, there must be no traces of the yolk. Otherwise, the foam does not firm up.

• Electric mixer: I find using my Kitchenaid whisk attachment very convenient. Since I have to pour the oil in a slow and continuous stream, I need to have my hands free, and my KitchenAid is perfect. A hand mixer will not work as you need to hold the mixer and the bowl at the same time. However, you can also use a tabletop blender.
• Measuring mugs with spout are perfect for pouring the right amount of oil in a continuous stream without making a mess.

Cleaning the egg

Washing the eggs was suggested by an Italian nutritionist as cleaning the outside of the eggs reduces the risk of contracting salmonella.

He recommended not to wash it ahead of time as the protective film of the eggshell will be damaged with the risk of other forms of contamination.

Rotten Egg Test

To check if the egg is super fresh, I put it in water: if it floats it is rotten!

 

 

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