Olive-oil mayonnaise
Ingredients:
1 egg yolk
1 tbsp lemon juice
1/2 tsp Dijon mustard
1/8 tsp salt
1 cup olive oil
Directions:
1. Wrap a damp kitchen towel around the base of a large bowl (to prevent it from slipping).
2. Whisk egg yolk with lemon juice, Dijon and salt in bowl until frothy, about 1 min.
3. 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. Makes 1 1/4 cups
Per tbsp: 99 calories, 11 g fat, 17 mg sodium.
Switch it up five ways
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.
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