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Olive Oil Mayonnaise

April 19, 2011

What to do with four extra egg yolks?* Lemon curd. Maybe a cake. Hmmm…mayonnaise. More like yummm…mayonnaise. I love mayo. I fondly remember childhood days with a mayo rich tuna sandwich, or sliced beets with mayo and lemon juice. Or maybe just on a piece of white potato bread with a squeeze of lemon. Obviously I had an impeccable palate as a child.

Today I did the grown up thing and made some mayo from scratch. And, very adult of me, I used healthy olive oil. And I used Julia Child’s recipe. Because you can’t argue with the best. Ever.

And, lucky me!, I have a Kitchenaid stand mixer so my arms aren’t falling off from all of that beating. But, man, is my Kitchenaid tired. He told me so. His name is Steve.

Anyhoo, fast forward 30 minutes, 3 egg yolks, 1 1/2 cups oil, some lemon juice, dijon mustard and a pinch of salt later and, picture me, standing over my kitchen counter, spooning ungodly amounts of fresh mayo into my gob on a piece of English muffin. Sexy, I know.

* Egg yolks to spare courtesy of Chocolate Flourless Walnut Cookies for yesterday’s Passover dinner.

Recipe after the jump.

Olive Oil Mayonnaise

Inspired by Julia Child’s classic recipe

  • 3 egg yolks
  • 1 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 cups oil in 3 parts* (I used 1 cup olive oil, 1/4 cup canola oil, 1/4 cup rice bran oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon prepared dijon mustard

Start with all ingredients at room temperature. Using a Kitchenaid stand mixer, hand mixer, or a whisk, place the 3 egg yolks in the bowl and start beating on medium for 1 to 2 minutes, until eggs become thick and sticky.

In a separate bowl, stir together vinegar, lemon juice, mustard and salt until salt is dissolved. Slowly pour this into the egg yolks, continuing to beat on medium. Beat for 30 seconds more.

Combine oils in a pourable measuring cup with a lip, if you have one. This will make it easier to slowly drizzle in the oil. Turn the mixer up to medium high / high and start drizzling in the oil, a few drops at a time. This is tedious. You will be annoyed after about 2 minutes. But the end product is worth it, I promise.

Switch hands with the cup of oil every minute or so, so that the oil doesn’t begin to coat one side of the bowl. Every 2 -3 minutes, stop the mixer and use a clean spatula to scrape down the sides of the bowl. Continue to slowly drizzle in the oil, constantly beating, for 10 – 15 minutes. The drizzle should never be more than a hair’s width…the thinner the better.

If the mayo becomes too thick and stiff, beat in more vinegar or lemon juice to thin it slightly. Pour in no more than 1/4 teaspoon at a time so as not to break the mayo.

Your mayo is done once the consistency is that of very thick sour cream, or looks like stiff peaks when you beat eggs. Very thick and stands its shape. Taste it and adjust the seasoning as you like. A little more mustard, a bit more salt, etc. Make sure to beat these all in thoroughly so as not to break your precious mayo.

Pour into clean glass jars and refrigerate.

*Olive oil makes for the very yellow color of the mayo, along with the fact that my eggs had very rich colored yolks. Feel free to play with the types of oil you use. I used the rice bran oil because of it’s very mild flavor to mellow out the olive oil richness.


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