RECIPES

September 1, 2015
Dips/Dollops/Drizzles

EVOO Mayoli


Print Friendly, PDF & Email

Mayoli is my lazy, all-purpose name for mayonnaise and aioli, which are almost the same — adding garlic turns one into the other. Preparing homemade olive oil mayonnaise can be tricky. The vigorous mixing that makes mayo so thick and fluffy can quickly turn extra virgin olive oil bitter. (Why? See: "Avoid Bitter Disappointment" in my post about how to make the best homemade mayonnaise and aioli.) This recipe is a riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo.

1 large egg, at room temperature
2 cloves garlic, pressed or minced (optional)
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) kosher salt
1/8 tsp (0.5 mL) ground white pepper
3/4 cup (175 mL) canola oil
1/4 cup (60 mL) extra virgin olive oil

In this order, add egg, garlic (if desired, for aioli), lemon juice, salt, pepper and canola oil to beaker. Place blade of immersion blender right over egg, touching bottom of beaker. Turn on blender. Once streaks of mayonnaise appear at bottom of beaker, slowly pull blender upwards until ingredients emulsify into fluffy, cream-coloured mayo.

Incorporate olive oil, method 1: Add oil, turn on blender, quickly pull it upwards, then immediately turn it off. Stir in small streaks of oil left on top or at sides. (This method is riskier; mayoli may end up with hint of bitterness.)

Incorporate olive oil, method 2: Transfer beaker contents to medium bowl. While whisking, gradually drizzle in olive oil. (This method is more bothersome; mayoli will end up milder, but not as thick.)

Use immediately. Or transfer to small storage tub, cover and refrigerate.

Makes 1-1/4 cups (300 mL).

  • Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar.
  • For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it sit before adding any of the remaining ingredients, particularly the acidic lemon juice.
  • Use top-quality, strong-tasting extra virgin olive oil to ensure the Mediterranean flavour shines through. Refined olive oil is a useless substitute — it's bland. 
  • My immersion blender has 3 speeds. The lowest speed works fine for this recipe.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Credit: Susan Sampson
Tested in Imperial