If you are accustomed to bottled mayonnaise, you will find this sauce thinner and creamier, with a pleasant olive oil and egg flavor. Fresh mayonnaise is worth trying and very easy to make. Vary the taste of mayonnaise by substituting Basil Oil, Chive Oil, or Roasted Garlic-Black Olive Oil for all or part of the olive oil. Add 2 to 3 tablespoons chopped basil or tarragon to the finished mayonnaise. For roasted garlic mayonnaise, add 6 cloves Oven-Roasted Garlic with the egg yolks.
NotesYou also can prepare the mayonnaise in a mixing bowl, using a wire whisk.
Fresh mayonnaise can be refrigerated safely up to 2 weeks but beware of contamination; if a dirty utensil, or the like, gets into it and introduces bacteria, the mayonnaise can spoil.
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationdiabetic, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory, tart
Type of DishCondiments, sauces
- 2 large egg yolks
- ¾ cup virgin or extra virgin olive oil, or a mixture of half each (depending on the intensity of flavor you want)
- 2 to 3 tablespoons water
- Few drops of fresh lemon juice
- Kosher salt and freshly ground black pepper
In a food processor, mix the yolks until slightly pale, about 1 minute. With the processor on, slowly drizzle in the olive oil, drop by drop, until the sauce begins to emulsify. As it thickens, add a few drops of water to loosen the texture. Continue adding oil and loosening with a bit of water. Squeeze in the lemon juice to taste, and season with salt and pepper.
1996 Debra Ponzek and Joan Schwartz