OLIVE OIL MAYO

MAKES 1 ½ cups Lemony, light, silky, and luxurious, this mayo makes just about everything better. Indulge with a dollop of grilled meat, transform it into creamy salad dressing in a flash, or stir it into a can of tuna for instant salad. Mix up a batch every week in the blender or food processor to rediscover creamy salads and sauces. INGREDIENTS • 1 large egg • 2 tablespoons lemon juice • 1/4 cup (960 ml) plus 1 cup (240 ml) light-tasting olive oil (not extra-virgin!) • 1/2 teaspoon (10 ml) dry mustard • 1/2 teaspoon (10 ml) salt DIRECTIONS 1. Science! The magic of mayo is that it’s an emulsion: the oil and egg plus lemon create a colloid. You don’t need to understand all the physics, but you do need to bring all of your ingredients to room temperature. 2. In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together for at least 30 minutes and up to 2 hours. 3. When the egg and lemon juice are room temperature, add the mustard, salt, and 1/4 cup (960 ml) oil to the canister. Blend on medium until the ingredients are combined. Now the exciting part begins. Your mission is to incorporate the remaining 1 cup (240 ml) of oil by pouring very, very slowly. You want the skinniest drizzle you can manage; this takes about 2 to 3 minutes. Breathe. Relax. Sing to yourself. 4. If you’re using a blender, you’ll hear the pitch change as the liquid begins to form the emulsion. Eventually, the substance inside the blender will resemble traditional mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. Slowly. 5. When all of the oil is incorporated, revel in your triumph and transfer the mayo to a container with a lid. Mark a calendar with your egg expiration date; that’s when your mayo expires, too. You know how you could do that? Use cider vinegar instead of lemon juice for a new twist. Stir in a few chopped, pickled jalapeños for a kick of heat

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Olive oil mayo is the creamy, silky condiment that makes paleo eating feel indulgent again — and it takes five ingredients and a blender. Light-tasting olive oil, an egg, lemon juice, mustard, and salt whip into a thick, luxurious emulsion far more beautiful than anything from a jar. Make a batch every week and rediscover creamy salads and sauces.

Pro Tips

• Bring every ingredient to room temperature first — the egg and lemon juice together for 30 minutes to 2 hours. Cold ingredients refuse to emulsify and the mayo breaks.
• Use light-tasting olive oil, never extra-virgin. The strong grassy flavor of extra-virgin overwhelms the delicate mayo and can make it bitter.
• Pour the remaining oil in the thinnest drizzle you can manage over 2-3 minutes. Do not lose your nerve and dump it in — patience is the entire technique.
• Listen for the pitch change in the blender as the emulsion forms. That is the sound of your mayo coming together.

Frequently Asked Questions

How long does homemade olive oil mayo keep?

Mark your calendar with the egg's expiration date — the mayo expires at the same time. Typically about a week in the fridge.

What can I use instead of lemon juice?

Cider vinegar makes a great variation as the recipe suggests, and a few chopped pickled jalapeños stirred in make a spicy version.

Why did my mayo not thicken?

Almost always cold ingredients or too fast an oil pour. Next time, bring everything to room temperature and drizzle the oil as slowly as possible.

How much mayo does this recipe make?

About 1 1/2 cups — enough for a week of salads, sauces, and dollops on grilled meats.

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