In comparison to most store-bought mayonnaises with their unpleasant fattiness, this mayonnaise has a very nice light olive flavor.
Yields 100 ml
- 1 eggyolk
- 1 teaspoon of Dijon mustard
- ½ limejuice
- 1 clove of garlic
- 80 ml of olive oil
- freshly ground black pepper
You will need
- Take a blender jar and place it on a kitchen towel to stabilize it.
- Peel garlic.
- Separate egg yolk from egg white into the blender jar (you don’t need whites for this recipe).
- Add to the blender jar mustard, press the garlic, and juice the lime.
- Add 2 tablespoons of olive oil and a teaspoon of water.
- Mix everything using a blender.
- Now start whisking the mayonnaise with your hand, and start slowly pouring the olive oil. Don’t add more oil until it’s fully incorporated.
- Add more water to achieve desired consistency.
Notes & tips
The mayonnaise can be stored in the fridge in an air-tight container for up to two weeks.
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
This recipe is based on J. Kenji Lopez-Alt’s book “The Food Lab: Better Home Cooking Through Science”