Mayonnaise in an emulsion of eggs, oils, vinegar or lemon juice, and mustard. The lecithin in the egg yolks stabilizes the mixture. The first time I tried to make mayonnaise I used a whisk and I think that my arm was going to fall off. Making mayo this way was a two person job. Since then, I have used a blender to easily make this concoction.
Olive Oil Mayonnaise
1 large egg
1/2 tsp minced garlic
1 tsp whole grain mustard
1 tbs lemon juice or white wine vinegar
3/4 cup extra virgin olive oil
salt and pepper to taste
- Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor.Blend until smooth.
- Blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.
5 large garlic cloves peeled
1/2 tsp kosher salt
1 large egg
1 cup extra virgin olive oil
- Mash the garlic and salt together in coffee grinder until it is a paste. You can use the small work bowl on your food process or a mortar and pestle. In a the large bowl of you food processor or in a blender, process the egg for 30 seconds.
- Add the garlic paste to the food processor and add the oil in a this stream until it is fully integrated into the mixture. Cover and refrigerate for 1 hour before using.
You can keep this a week in the refrigerator.