Dijon Mustard (Optional) Adds complexity and helps the sauce cling. Begin by whisking a single egg yolk with a tablespoon of water or lemon juice in a sturdy bowl until it becomes pale and frothy.
Extra Virgin Olive Oil Mayo Recipe: Creamy, Homemade Mayonnaise with Olive Oil
Ingredient Purpose Egg Yolk Acts as the primary emulsifier. Lemon Juice or Vinegar Provides acidity for balance and stabilizes the emulsion.
The key is to add the broken mixture slowly and constantly whisk, allowing the new yolk to stabilize the fats and liquids. Creating the stable emulsion relies on the lecithin found in egg yolks, which acts as a powerful surfactant.
Extra Virgin Olive Oil Mayo Recipe with Dijon Mustard
To create a garlic-forward sauce, crush a clove of garlic with a pinch of salt and incorporate it into the yolk base. The emulsifier coats the droplets of oil, preventing them from merging back together and creating that signature, clingy texture that clings perfectly to a fork.
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