Tacohuaco

Mayonnaise

DipsDressingFoundation recipesFrench cuisineSauces

15 minutes

In comparison to most store-bought mayonnaises with their unpleasant fattiness, this mayonnaise has a very nice light olive flavor.

Ingredients

Yields 100 ml

  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • ½ lime  juice
  • 1 clove garlic
  • water
  • 80 ml olive oil
  • salt
  • freshly ground black pepper

You will need

  • immersion blender

Directions

  1. Take a blender jar and place it on a kitchen towel to stabilize it.
  2. Peel garlic.
  3. Separate egg yolk from egg white into the blender jar (you don’t need whites for this recipe).
  4. Add to the blender jar mustard, press the garlic, and juice the lime.
  5. Add 2 tablespoons of olive oil and a teaspoon of water.
  6. Mix everything using a blender.
  7. Now start slowly pouring the olive oil. Don’t add more oil until it’s fully incorporated.
  8. Add more water to achieve desired consistency. Add more salt if needed.

Notes

The flavor of the mayonnaise depends a lot on the olive oil you’re using. If olive oil has bitter flavor, mayonnaise will be bitter too, so choose lighter, more fruity olive oil.

The mayonnaise can be stored in the fridge in airtight container for up to two weeks.

This recipe is based on J. Kenji Lopez-Alt’s book “The Food Lab: Better Home Cooking Through Science”

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