Whisk the egg yolk with a pinch of salt and an acid like lemon juice or vinegar until it thickens slightly. Then, the critical step: slowly drizzling the mayonnaise recipe olive oil into the mixture while whisking constantly.
Easy Olive Oil Mayonnaise At Home
Understanding the science behind this mixture unlocks the door to a kitchen staple that is simultaneously simple and profound. The lecithin in the yolk acts as an emulsifier, allowing two liquids that naturally repel each other to coexist.
The goal is to re-emulsify, creating a smooth mayonnaise recipe olive oil blend once more. Deconstructing the Emulsion At its core, mayonnaise is a temporary suspension of oil in water, stabilized by egg yolk.
Easy Olive Oil Mayonnaise At Home
Store the finished product in an airtight container in the refrigerator, where it will keep for approximately three to four days. Placing the bowl over a pot of warm water and slowly whisking in a teaspoon of hot water can often coax the ingredients back together.
More About Mayonnaise recipe olive oil
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