Olive-oil mayonnaise

3

PREP TIME

10 min

Makes

1 cups

Olive-oil mayonnaise

Jodi Pudge

There’s even more reason to spread on the good stuff when you make it yourself!


Ingredients

  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/8 tsp salt
  • 1 cup olive oil

Instructions

  • Wrap a damp kitchen towel around the base of a large bowl (to prevent it from slipping). Whisk egg yolk with lemon juice, Dijon and salt in bowl until frothy, about 1 min. Gradually drizzle in olive oil, while whisking. Continue to whisk until mayonnaise thickens to desired consistency, 3 to 5 min. Mayo will keep well, refrigerated, up to 3 days. If mayo is too thick, slowly whisk in cold water 1 tsp at a time.

Nutrition (per serving)

  • Calories
  • 99,
  • Fat
  • 11 g,
  • Sodium
  • 17 mg.

Switch It Up!

For these variations, use vegetable oil in place of olive oil in the main recipe

Spicy
Stir in 4 tsp hot sauce and 1/2 tsp sesame oil.

Dijonnaise
Stir in 1/4 cup grainy Dijon mustard in addition to the 1/2 tsp Dijon.

Garlic Aioli
Stir in 2 minced garlic cloves.

Green Goddess
Stir in 1 pitted and mashed avocado just before serving. Use as soon as you can.

Kewpie
Omit lemon juice. Whisk egg yolk with 3 tbsp seasoned rice wine vinegar, 1/2 tsp Dijon, 1/2 tsp sugar and 1/4 tsp salt. Continue with recipe.

5 Ways to Use it!

If you love mayo in sandwiches, wait until you taste these delicious creations

Spicy Tuna Apps
Stir 1/4 cup spicy mayo (left) with a 170-g can tuna (drained) and 1/4 cup diced cucumber. Serve on endive leaves. Garnish with avocado and nori.

Dinner Biscuits
Stir 2 cups all-purpose flour with 1 tbsp baking powder and 1 tsp each granulated sugar and salt in a large bowl. Whisk in 1 cup milk and 1/4 cup olive-oil mayo (previous page). Stir into flour mixture. Lightly flour surface. Pat dough out to 1/2-in. thick. Using a 2-in. floured cookie cutter, cut out 16 biscuits and place on a greased baking sheet. Brush tops of dough with milk. Bake at 400F until golden, about 15 min.

Waldorf
Toss 1 cup cooked, cubed chicken with diced apple and celery, sliced green onion, dried cranberries and 1/2 cup green goddess mayo (left). Serve on a bed of lettuce.

Japanese Potato Salad
Toss cooked, chilled and cubed potatoes with 1/2 cup kewpie mayo (left) and 1 sliced green onion. Season with pepper.

Belgian Frites
Use garlic aioli mayonnaise (left) as a dip for fries.

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