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? Read: “Avoid Bitter Disappointment” in my blog: Presto! Mayo in a Minute.) 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)
1/2 tsp (2 mL) dijon mustard (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), mustard (if desired), lemon juice, salt, pepper and canola oil to beaker. Place blade of immersion blender over yolk, 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 olive 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 storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- Add the mustard when preparing straight mayonnaise. Omit it when doctoring your basic mayo with other piquant ingredients.
Shopping Cart: Canola oil is best for mayonnaise. However, any kind of neutral, refined oil will work. As for the extra-virgin olive oil, use a top-quality, strong-tasting brand to ensure the Mediterranean flavour shines through. Refined olive oil is a useless substitute — it’s bland.
Tool Time: Immersion blenders are usually sold with their own beakers. If you don’t have a beaker, try a tall mason jar. Immersion blenders are also known as stick blenders or hand blenders. Mine has 3 speeds. The lowest speed works fine for this recipe.
Kitchen Secrets: For best results, all the ingredients should be at room temperature. You can crack the egg into the beaker and let it acclimatize before adding any of the remaining ingredients, particularly the acidic lemon juice.
Bright Ideas: Instead of lemon juice, use lime juice, white wine vinegar or cider vinegar.
Make-Ahead: Store homemade mayonnaise in the fridge up to 4 days.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL