Homemade Olive Oil Mayonnaise

2013-02-20
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
2. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

Do ahead
*Can be made up to 2 days ahead. Keep chilled.

Variations
*To make a garlic aioli, add 1 minced garlic clove to the egg mixture.

Ingredients

  • 1 large egg yolk (use the BEST quality egg you can get!)
  • 1 1/2 tsp. fresh lemon juice
  • 1 tsp. white wine vinegar
  • 1/4 tsp. Dijon mustard (organic, GF)
  • 1/2 tsp, Celtic/sea salt plus more to taste
  • 3/4 cup olive oil, divided

Method


Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.


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Recipe Comments

Comments (4)

  1. posted by annm on March 4, 2013

    Make sure your ingredients are at room temperature.

  2. posted by Brian Hoffmeyer on April 1, 2013

    For a much easier – and completely fool proof way to make mayo (including olive oil based mayo), check out the immersion blender method on SeriousEats.com. It’s much more reliable than hand whisking and results in a very thick and stable mayo.

  3. posted by Bree on April 2, 2013

    This mayonnaise has too strong of an olive oil taste to it. You’d need to use a light olive oil that has little to no taste, or a different oil.

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