Homemade Olive Oil Mayonnaise

I’m seeing lots of chicken and salmon and tuna salad recipes floating around. What I’m not seeing is any homemade mayonnaise to compliment all the fresh ingredients in these delicious summer dishes.

Mayonnaise is really insanely easy to make and there is a really good chance that you have all the ingredients for it on hand. I have no idea why you don’t have to cook it. My guess is that it has something to do with the acid in the vinegar doing something to the egg. I’m here to tell you that I’ve made this mayo several times and, well. I’m here to tell you about it! The taste of this mayo will vary, depending on the kind of oil you use. The lighter and fruitier the olive oil. the lighter the flavor of the mayo.

Homemade Olive Oil Mayonnaise
1 egg
1/2 tbsp vinegar (any kind will work but I wouldn’t use balsamic. Think light in color.)
1/2 tbsp mustard
dash of salt
1 cup olive oil

1. Place everything but the oil in a blender and blend until just combined.
2. SLOWLY add the oil while the blender is on. Keep it on as low as possible so it doesn’t splash out of that little hole in the lid.
3. Mix until it reaches the right consistency. You may have to scrape down the sides of the blender once or twice.

This mayo will not last as long as the store bought kind so plan on using it fast. You’ll end up with about a cup so you should be able to use it up within a few days.

You can add herbs to this to vary the taste. Just make sure whatever you add doesn’t have a lot of moisture because it may mess with the consistency of your mayo. I’ve made some very good Basil Mayo. I could see adding some hot pepper to this for a zesty mayo to go with a southwestern style chicken salad.

Tonight, I plan on making some Salmon Salad with the leftover grilled salmon from last night with some grilled veggies. It’s going to be great!

Enjoy!

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