Friday, January 11, 2013
Homemade Olive Oil Mayo
Until I was 22, I couldn't eat eggs. It's not like I didn't try to eat them, but something about eggs made me want to barf over and over again. Even things like mayo and very eggy baked goods were out, because I could taste the egg. The only way I could eat mayonnaise is if it were stocked with herbs and spices that masked the egginess.
Thankfully, I stopped being crazy when I was 22 and now I really like eggs and mayo. However, the stuff in the jars (even the ones that say "olive oil mayo") are full of corn oil, soybean oil and preservatives.
This is not. And it's way easier than you'd think.
Homemade Olive Oil Mayonnaise
Paleo and Whole30-approved
1 egg (get the good eggs)
2 T lemon juice (the juice of one small lemon will be about right)
1.25 cups of light-tasting olive oil (extra-virgin will taste very heavy)
1 T dry mustard
Pinch of salt
Optional: black pepper
Crack the egg into a blender or food processor (you could also use an immersion blender or a whisk 'n' bowl too). Add the lemon juice and let those ingredients come to room temperature (about 30 minutes).
Add mustard, salt and 1/4 cup of the olive oil and process on medium until mixed. Continuously drizzle oil into the processor while it's running in a very thin stream. It takes patience. At a certain point, you'll start to hear the consistency change and you'll know your emulsion is working. Finish your slow drizzle and then taste test!
Adjust salt and other spices as needed. Refrigerate in a sealed jar or container. This will keep about as long as your egg would've, so make note of the expiration dates!
I like to keep this plain canvas and then adapt it to a few different uses throughout the week.
Thoughts, ideas and other uses:
-Many mayo recipes use only the yolks. Up to you.
-Add the dry ingredients for chimichurri, pesto or other herbs for a tasty aioli.
-Add Sriracha or hot sauce and dip sweet potato fries in it.
-Adapt into a creamy salad dressing.
-Make Curry Chicken Salad. GUH, it's good.
-Make Spinach-Artichoke Dip.