This initial phase is critical for building the emulsion. By making your own with olive oil, you eliminate the guesswork and opt for a cleaner, more wholesome product.
How Lecithin Keeps Mayo Emulsified for the Perfect Homemade Olive Oil Mayo
Acid: Lemon juice or apple cider vinegar adds a necessary tang that cuts through the richness and helps stabilize the mixture. Herbed Mayo: Mix in finely chopped fresh herbs like dill, chives, or parsley for a burst of freshness.
The key is to add the oil slowly, allowing the mixture to emulsify properly. The oil provides the rich, dense body that defines the texture.
How Lecithin Keeps Mayo Emulsified Perfectly
Once the mixture begins to thicken and double in volume, you can start adding the oil in a thin, steady stream. Garlic Aioli: Stir in roasted garlic for a deep, savory flavor that's perfect for dipping.
More About Homemade olive oil mayo
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