This mayonnaise is prepared without the application of
heat, and it may be used extensively as a basis for numerous other
dressings. If it is thoroughly beaten and kept cold, it may perhaps
keep for a week or two, but keeping it longer than that is not
Before serving, Homemade Olive Oil Mayonnaise may be thinned by beating
either sweet or sour cream into it. It may be made fluffy and light and
its quantity may be increased by beating whipped cream into it.
1/2 teaspoon salt
2 egg yolks
1/4 teaspoon pepper
1½ cups extra virgin olive oil
1/4 teaspoon mustard
4 tablespoons lemon juice or vinegar
- Mix the dry ingredients in a bowl.
- Separate the eggs and add the yolks
to the dry ingredients; beat well until they
are well mixed.
- Add a few drops of oil to this mixture, and continue
- Add a drop of the lemon juice or vinegar, a few more
drops of oil,
and beat constantly. Gradually increase the quantity of oil added each
time, but do not do this rapidly. As the oil is added and the beating
continued, it will be noted that the mixture grows thicker, but when
vinegar is added the mixture is thinned. The quantity of lemon juice or
vinegar is so
much less than that of oil that the oil may be added in small amounts
two or three times in succession before vinegar is added.
NOTE: This process is rather slow,
but if the mixing is done
correctly, the result will be a thick, smooth mixture that will not
separate. Blenders make the work easier, but they are
not necessary. Mayonnaise may be made as successfully with a bowl
and regular mixer or old fashioned rotary blender, if it will just be
remembered that the liquid
ingredients must be added slowly and that they must be as cold
Grapeseed oil, sunflower oil or any other oil you
prefer may be used
instead of olive oil. Olive oil is healthier than other oils and that
is the main reason why we recommended it.