by Karen Gros

The trick to homemade mayonnaise is having all ingredients at room temperature. Dijon mustard is a “fool proof” secret, as it acts as a terrific stabilizer, as both the white wine vinegar in the mustard and the mustard grains themselves are stabilizing agents when homogenizing fats.  Fresh Harvest extra virgin olive oil produces a flavorful, rich mayonnaise; but the mildest olive oil is recommended or the flavor can be too overpowering.  A mayonnaise made with olive oil is technically known as Aïoli.

Makes 1½ cup mayonnaise

  •  1 large egg yolk
  •  1 T. Dijon mustard
  • Kosher or fine-grained sea salt
  • Freshly ground pepper
  • 1 cup Fresh Harvest mild EVOO, such as Hojiblanco
  • Juice of ½ lemon, freshly squeezed

  • Set all ingredients at room temperature for at least 30 minutes in advance.

  • Set all ingredients at room temperature for at least 30 minutes in advance.
  • Place the egg yolk, mustard, salt & pepper in a small, deep mixing bowl.  Beat on high with an electric mixer.  Let rest 3 minutes to allow egg yolks to “cook” upon contact with the mustard.
  • To finish mayonnaise, beat on high continuously with electric mixer, while adding the oil in a thin stream, until the mixture starts to thicken (about ½ the oil); do not stop the mixer at this point, or the mayonnaise may not come together.  You may now add the oil in a somewhat heavier, though consistent, stream.  (If you accidentally add to much oil, it may separate, just keep beating and it will come back together.)  Once mayonnaise comes together, stop beating.  Add the lemon juice and stir or mix on low.


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