Ingredient Quantity Egg yolk 1 large Lemon juice or vinegar 1 tablespoon Dijon mustard 1/2 teaspoon Extra virgin olive oil 1 cup Salt to taste Step By Step Instructions Begin by whisking the egg yolk, lemon juice, and mustard in a bowl until they appear slightly thickened. Slowly drizzle in the olive oil while whisking constantly, starting with just a few drops to reinforce the emulsion.
How to Make Mayonnaise With Olive Oil: Simple Step-by-Step Recipe
Storage And Safety Tips Because this recipe uses raw egg yolk, it is best consumed within three to four days when refrigerated. The result is a mayonnaise that tastes vibrant, pairs beautifully with salads, and feels genuinely wholesome.
The versatility of homemade mayonnaise makes it a valuable staple in a well-stocked kitchen. Rushing the process can break the emulsion, causing separation and a grainy texture.
How to Make Mayonnaise With Olive Oil: Simple Step-by-Step Recipe
Unlike store-bought versions loaded with preservatives and unstable seed oils, this version gives you control over quality, texture, and taste. Simple Recipe For Olive Oil Mayonnaise This straightforward recipe highlights the clean taste of good olive oil while keeping preparation accessible for home cooks.
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