It’s Easter and what’s better than homemade mayonnaise, that goes perfectly together with all those wonderful eggs?
I don’t eat a lot of mayo. However, when I eat it, then it usually doesn’t come straight from the store. I have been making my own mayo for many years. However, I haven’t put the recipe here because I thought it’s so simple that I don’t need it here. But looks like I’m wrong and some of you would like to get my mayo recipe. So here you go 🙂
The recipe is super simple. However, there are some simple rules you need to follow to get the right mayo consistency. One important step is that you can’t move the stick blender around the jar before the bottom starts to get thicker. The other rule is that you have to use a tall and narrow jar that’s wide enough for a stick blender. Also, to get the perfect taste you need to use a lighter oil, which doesn’t have a strong flavour or you will get a little bit weird taste.
Olive Oil Mayonnaise
- 3 egg yolks
- 1 tbsp lime juice
- 1 tsP strong mustard
- 2,5 dl extra light olive oil (not with strong taste and it’s very important to use a light oil because otherwise, you’re going to get some weird taste for your mayo)
- salt & pepper
- optional: finely chopped chive or dill (if you want to store it for a week, then add it before serving)
You also need: stick blender, tall & narrow jar that’s wide enough for stick blender
- Put egg yolks, lime juice, mustard, salt and pepper to the jar. Pour the olive oil on top. Let them sit for about 15 seconds so that it will settle in the jar.
- Insert the stick blender at the bottom of the jar (don’t turn it on!).
- Turn the blender on and don’t move it around until about 25-30 seconds or until the bottom of the glass gets a thicker consistency.
- Start moving around (and up) with the blender until it looks like mayonnaise.
- Store in the refrigerator for 1-1,5 weeks.
How to make olive oil mayonnaise?