Tuesday, March 20, 2007

Homemade Mayonnaise with Olive Oil


I am a huge mayonnaise fan. I can eat it with almost anything. It’s one of the first things in my grocery cart and I panic when I am running out. It is what I believe to be the true condiment for french fries. People like me are a dying breed I tell you. There is always a bottle in the cupboard, but when I have time, I like to whip some up from scratch.

I’m sure this is common knowledge, but let me just reiterate so nobody misses out: No bottle of mayonnaise on your grocery shelf can compare to homemade mayonnaise. I don’t care if it costs a king’s ransom and is made from the oil of a special nut only found on the top of Mt. Kilimanjaro which is only harvested during a full moon.

My grandmother makes, in my humble opinion, the best mayonnaise. Even as a child I loved its strength and headiness. You see, she used extra virgin olive oil which really lent the mayonnaise a divinely intense flavor, along with a deeper color. It elevated regular sandwiches and tuna spread into sublime versions of their otherwise ordinary selves…not to mention the wonders it could do for a potato salad! It was a condiment worthy of the grandest dishes.

I have a ton of mayonnaise recipes stashed about, but the one I’m posting here is a variation on a recipe from Donna Hay’s Modern Classics Book I. I like it because it is simple, and a good basic recipe to have. Instead of using the vegetable oil that the recipe calls for, I used olive oil just as my grandmother does. I also used black pepper instead of white because I actually like the look of the black specks in my mayo.

I used my food processor for this because I had been wanting to try the “emulsifying disc” attachment. Doesn’t that sound mysteriously dangerous? Like some alien weapon? “Quick! Take cover! It’s launching the emulsifying diiiiiiisc!”

Mayonnaise with olive oil
(Adapted from Basic Mayonnaise from
Donna Hay’s Modern Classics Book I)

  • 1 egg
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • Sea salt and freshly cracked black pepper
  • 1 cup extra virgin olive oil

- In a blender or food processor, process the egg, lemon juice, mustard, salt and pepper until well combined.
- While the motor is running, pour the oil in a slow, thin, steady stream and process until the mixture is thick and creamy (with the emulsifying disc it came together very quickly…not bad at all for its first time out).

That’s it! You’ve got wonderful, tasty, homemade mayonnaise! Use it with your tuna spread or egg salad for outstanding sandwiches. It makes a great condiment as well for fish dishes…especially fried fish. Blend in some roasted garlic for an awesome aioli. You can also use this as a base for salad dressings. And of course, it is perfect with french fries :)

53 comments:

deinin said...

Oh, yummy! I've never even had homemade mayo, it's just one of those (very few) dishes that make me feel all guilty. All that oil!

But that's just stupid, because of course I eat a ton of stuff that is just as unhealthy without any qualms. Clearly I must have a go at mayo, too.

oggi said...

I also eat fries only with mayonnaise. I haven't attempted making my own mayo, I'll try your recipe, it's so simple and looks yummy.

Patricia Scarpin said...

Joey!! Your mayo looks delicious!!

Joao had olive oil mayo a while ago in a diner and he's been asking to make some for him ever since. I'm too afraid to try, I think I just needed a push - like your text and beatiful photo!

ChichaJo said...

Hi Deinin! "...of course I eat a ton of stuff that is just as unhealthy without any qualms. Clearly I must have a go at mayo, too." I like your logic ;) And you're not taking all that oil in one go :)

Hi Oggi! A kindred spirit! It's easy...in fact, some of the people I know that do this do it by hand, which is not as hard as it sounds either :)

Hi Patricia! Thank you! :) It's easy and fast...hardly any effort at all for something so much better than commercially bottled :)

purplegirl said...

i love mayo, too! and can't eat a sandwich without it. i love it on my tomato-mayo sandwich on wheat bread. nothing beats sliced ripe roma tomatoes and homemade mayo on bread.

sandi @ the whistlestop cafe said...

Maybe I ought to try homemade mayo. I buy one jar of mayo a year...and throw half of that away. Bleh~

veron said...

I love aoili! Try adding wasabi powder its perfect on tuna. Joey, do you use the entire egg? I thought you only use egg yolk in mayo.

MyKitchenInHalfCups said...

You are so right on with homemade mayo...there is nothing in the universe to compare! I used to make all our mayo. Now, for special things otherwise we don't use much.

Linda said...

woah homemade mayo!?! nice work.

angelika said...

You are so right about homemade mayo, Joey. Recently in a cooking workshop we made it in a mixing glass using the handheld mixer, which also worked out perfectly - and quickly ! And we added wasabi to it. That was a treat indeed ! One of the many things I like about your posts is your honesty - and I am sure that your olive oil mayo is the most healthy in the world ! Go on !

ChichaJo said...

Hi Purplegirl! That sounds good! Another kindred soul :)

Hi Sandi! If my mom had her way we also would have had 1 bottle a year, but since I moved out my more nafarious habits have, um, blossomed :) Nice thing with homemade is that you can see what actually goes in...

Hi Veron! Ooooh...with wasabi sounds awesome! I agree 100%...my mom makes a seared tuna which I'm sure would be great with some wasabi mayo! Yes, in this recipe they use a whole egg (although in others they use only the yolk)...I like it because it's less fiddly but then again with pure yolks it would be even richer...MMMM! :)

Hi Tanna! Haha! Yes, I agree :) I can imagine you whipping up anything from scratch! I still gotta try that ricotta :)

Hi Linda! Thanks! :)

Hi Angelika! Thank you for your sweet comment :) I try to be as honest as I can :) Wasabi would definitely be a treat!

christine said...

I was never big on regular store-bought mayo, though I like the occasional thin layer on my sandwiches for the added moisture it imparts. (Aioli is a different story - that I love). But if all mayo looked and sounded this good, then consider me a convert!

Mila Tan said...

My favorite mayo is wasabi mayo. But I also like to add deliciously spicy red chillis to my mayos and scare the living heck out of my sister when I make her a tuna sandwich with it, heehee!

Katrina said...

I never liked dipping fries in just ketchup. Instead, I like mayo with a little ketchup mixed in. Sort of like Thousand Island dressing without the pickles. Yum!

ChichaJo said...

Hi Nens! Homemade is leaps and bounds better than store bought...especially if you use olive oil :) Not to say I don't take store bought as I don't always have time to make things from scratch, hehe :) Even C balks at how much I can take! It's a small miracle I'm still standing!

Hi Mila! Wasabi and chili mayo sound delicious! Especially with tuna :) Hmmm, I'm going to try mixing in some of Claude's XO sauce! I love spicy food!

Hi Katrina! That sounds goood :) If you are adventurous, and want to try something new, try mayo and sate sauce with your fries. It's how one of my best friends always had hers...so so yummy! I thought is was unusual until I went to Holland and Belgium only to find that mayo and sate sauce where among the condiment choices for their fries! And these guys know their fries!

Melting Wok said...

ger, thx for sharing, you big teaser hehe, I had quit mayo for years, but your simple recipe seemed very low-fat, only 1 egg..that I can do hehe, cheers !:)

David/Almost a Chef said...

I was so happy to see this post, as I am also a homemade mayonnaise lover. Your post was well written in that there is NO comparing with the store-bought variety. It is one of those things that your heart has a special connection to if you grew up around it. Great work!

Midge said...

Joey, try adding minced sun-dried tomato or home-roasted peppers to your mayonnaise. It's just plain fabulous!

ChichaJo said...

Hi Melting Wok! Haha! Well, I wouldn't exactly say low fat as it does have 1 cup of oil! That being said though, I am sure you will not be eating the whole batch in one sitting, so still ok :)

Hi David! Thank you! And thanks for dropping in :) It is the best, isn't it? In a class of it's own...

Hi Midge! That does sound fabulous! Thanks for the tips :)

Rosa's Yummy Yums said...

Your mayonnaise looks delicious!
You are right, no bought mayonnaise can compare to the one you make at home...

Anonymous said...

I agree, there is nothing quite like homemade mayonnaise. That's true for many delicious things actually!

I bet olive oil mayonnaise would be absolutely wonderful on the hubby's and my homemade veggie burgers. Hmm... you've got me thinking.

Thanks for the great recipe!

Ari (Baking and Books)

ChichaJo said...

Hi Rosa! Thanks! :) Yes, homemade is still the best...now if only I could make it more often...

Hi Ari! I agree :) Most things are really better homemade...I'm sure this will go very well with veggie burgers :)

dressPLANET said...

im 100% mayonaise lover too! use it for dippings, salads, sandwiches

ChichaJo said...

Hi Dressplanet! Nice to know there are more people like me hanging out and eating mayo! :)

Joann said...

I love Mayo too! You can't go wrong with a mayo, cheddar, dill pickle on white bread sandwich!

One of my favorite things on fries is this sauce which I call McMenamins' Sauce since it's a reproduction of the "secret sauce" a local burger joint called, McMenamins uses on their burgers. We love to dip our fries in it with a splash or two of malt vinegar.

McMenamins' Secret Sauce Copycat

1/4 - 1/2 c. Mayo
1/4 tsp. Worcestershire sauce
2 tsp. Beer, Ale, or Porter mustard
1/2 tsp. horseradish
Mix all together and serve on burgers, sandwiches, with fries etc. Adjust ingredient amounts for personal preference.

ChichaJo said...

Hi Joann! Thanks for the recipe! It sounds delish :)

Anonymous said...

I found this page wondering if I'd done something wrong. There I was, making homemade mayo for the first time and using the only oil we have in the house: extra virgin. Then I look back at the recipe and see that they call for a milder tasting oil. I'll admit at first, the flavor was so strong I thought I had screwed up. One tuna fish sandwich later, however, I concur, it really is good with the extra virgin stuff. Just me two cents.

ChichaJo said...

I agree! Although the flavor is quite strong, the olive oil really elevates it :) Anything to make a better tuna sandwich I say! :)

Anonymous said...

Don't worry about having so much oil...olive oil is very good for you. Thi is a WONDERFUL alternative to that stuff you buy in stores they "call" mayonnaise! :-D

ChichaJo said...

Hi Anonymous! I agree :)

Manang said...

I was looking for ways to use up egg yolks (I use whole eggs for custards, so that's out), because I have 15 sitting in the fridge for the past few days (fresh eggs from home-raised chickens) leftover from making sans rival 3x in the past week. I saw recipes for mayonnaise calling for egg yolks until I got here, and I want to try your recipe because it is easy and won't need elbow grease :)
Can I use two yolks instead of 1?

ChichaJo said...

Hi Manang! You can try substituting 2 yolks for the 1 whole egg called for here...it'll probably be even richer! Let me know how it goes :)

Manang said...

not sure how emulsifying disc looks like, but I am gonna try the blade that came with my food processor. I cannot any of my blades as emulsifier...

Manang said...

I also used kosher salt (got no sea salt on hand)...
Maybe using the blade was not a good thing....

I did make another batch using kitchen aid's recipe. Hubby preferred it. Maybe the difference was the lighter consistency as a result of the whip versus the stiff mayo using the food processor's blade...I could not really detect much difference in taste...

Now where do you get the emulsifying disk? is it a Cuisinart disk or some other brand? I got Cuisinart Pro-Custom 11, and I tried to look for an emulsifying disk online...couldn't find any yet.

ChichaJo said...

Hi Manang -- so sorry to hear it didn't work out! The emulsifying disc is a solid disk that has ripples...when it spins it emulsifies the mix. My processor is just a Philips Cucina. Will have to try that Kitchen aid recipe too!

ricky said...

I have been reading some Indian cuisine & recipe books off late and your mayonnaise reminds me that there is a similar dish that is made from 'Baisan' derived from grinding pulses to create a power and then that power added to oil give wet baisin.

Also I recently bought a cuisinart pro custom 11 which has made me really happy.

Yar she Blows said...

Not only is fresh mayonnaise delicious, it is easy! I used to think it was tricky, time-consuming and messy. Not so. Just remember to add the oil slowly, to give the mixture a chance to emulsify.
Do it! It's easy! It tastes wonderful!
And, remember - olive oil is actually very good for you. (In reasonable amounts)

Marty said...

I think you need to use the yolks; not the white or the mayo comes out very runny.

Anonymous said...

Thank y so much for the information about the mayo. I thought it would be something very difficult to do but no. The only thing that Im wondering is how to keep it for a long time without spoiling.? Thank u.
Arcely
SFrancisco Ca.

Kanji said...

So, this recipe uses a RAW egg? Isn't eating raw eggs a risk? The USDA says: To be egg-safe:

1. Avoid eating raw eggs or foods that contain them. This includes "health food" milk shakes and raw eggs. Caesar salad, Hollandaise sauce, and any other food like
homemade mayonnaise, ice cream, or eggnog made from recipes in which the raw egg ingredients are not cooked.

So it's safe, or not?

Schmoozequeen said...

The lemon juice kills the egg bacteria if there is any.

Say said...

Bacteria (salmonella) tends to be on the outside of the egg and while it is a small risk its slight. Lemon juice doesn't really kill the bacteria but if you eat it quickly and don't leave it out at room temperature the bacteria won't have a chance to grow and hurt you.

I made some mayo yesterday with my olive oil but it was really bitter. I think I need to splurge on good oil just for mayo and dressings because the cooking grade stuff just doesn't work.

Anonymous said...

Hi There. I read where people are claiming that mayo is unhealthy. While storebought is..... this recipe is not. If one takes the time to look at a healthy well rounded diet, Egg and olive oil are essential fats. You can not lose weight or be healthy without them. Slather it on sprouted grain bread and never eat sugar again..... now that is good eats!

Anonymous said...

Purchase farm fresh eggs that are free ranged, fed a non soy diet and don't buy factory farmed eggs. Your body, taste buds and mayonaise will thank you for it. Not to mention reducing risk of salmonella.

Stephen from Indy said...

Im a guy, i am very active, work out, healthy, and i want to stay that way so i eat the good stuff. in a blender, i used half teaspoon sea salt, used 2 cups extra virgin cold pressed italian only olive oil, then added a few rings of jalopena pepper for special flavor, a quarter teaspoon of cayenne for a little more, a half teaspoon of black ground pepper which helped a lot, 1/8 teaspoon tumeric which is bitter, 6 teaspoons organic vinegar, i also subbed a 2 tablespoons of organic omega 3 lemon flavored fish oil and 3 teaspoons sugar alcohol as the sweetner instead of sugar. Then 4 organic, free range, whole eggs not yokes. keep it refrigerated. i also added a quarter teaspoon of fiber to make it set up a bit. then, i added a little vitamin e (natural, no dl) It was amazing, whipped...not runny and flavorful.

Just In Thyme said...

Love Love Love mayo made with olive oil! Rare though, to see the egg white included.... can you tell me why you use it?

Just In Thyme said...

I LOVE mayo made with Olive Oil! Rare though, to see it made with the egg white. Can you tell me why you use it??

ChichaJo said...

Hi Just in Thyme! I used it because that's what the recipe called for :)

Becky said...

Hi,
Just wanted to add that seviche is made with lemon juice because it actually cooks the fish so that it is not really raw when you eat it. I am guessing that the same goes for the raw egg in homemade mayo which is why you probably add the egg and lemon juice together to cook the raw egg before you add the oil. I think that is probably why it's safe to eat mayo with the raw egg in it.

Frasier said...

I made this recipe by hand (whisked in a mixing bowl) and it turned out pretty runny. Do you think if I whipped in another egg yolk it would thicken up? Or would that screw up the emulsion?

Maxine said...

Honey love!!!! I googled olive oil mayo and got your recipe. Well..... I am so in love with this recipe. It's to die for. I am also a mayo lover and this beats store bought to pieces!!!Thanks for sharing.

Maxine

SleeplessInKL said...

Someone actually makes mayonnaise using egg whites..might want to give this a try.

SleeplessInKL said...

Someone actually made mayonnaise using egg whites..might want to give this a try: http://www.nisahomey.com/2012/03/homemade-mayonnaise-with-egg-whites.html