If you’ve found yourself with a little more time on your hands recently, you might be spending a lot more time in the kitchen. One great way to dress up your meals is to use your good olive oil for new recipes in Ohio—right down to your condiments.
If you’ve been following the latest sourdough craze, what better way to dress up your sandwiches than with homemade extra virgin olive oil mayonnaise? Also known as aioli, this rich, tart condiment is great on sandwiches, in salad dressings, on fish and more. You can also customize this basic olive oil dressing in Ohio however you see fit—fresh herbs can flavor it, while adding garlic, hot sauce, wasabi or even a couple drops of liquid smoke at the end will add a different kind of flair.
Note: Making mayonnaise requires patience and a lot of blending or whisking in order for the ingredients to emulsify. If your mayonnaise “breaks,” don’t worry—add another egg yolk and blend until it re-emulsifies.
- 1 egg yolk
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or more to taste (start slow and add more at the end)
- 1/4 teaspoon black pepper, or more to taste
- 1 cup extra virgin olive oil
You can make this recipe using a food processor or blender, or mix it up by hand if you have the time and arm strength. Add all the ingredients except for the olive oil to the blender or bowl. If using a machine, cover the bowl and open the hole at the top of the lid.
Turn on your blender or start whisking the ingredients by hand. Very slowly, drizzle the cup of olive oil into the blender or bowl while you’re mixing—the slower, the better. Eventually, you’ll notice the mixture starting to thicken and turn an off-white color. That means the mayonnaise is emulsifying properly. When all the oil has been added, turn the blender off and move the contents to an airtight container. If desired, this is a good time to add more salt and pepper, herbs, garlic and other flavorings—but it’s also delicious as is.
Homemade mayonnaise using this olive oil recipe in Ohio keeps for about a week when properly sealed and refrigerated.
Need some more ideas for how to use your homemade extra virgin olive oil mayonnaise? In addition to sandwiches, try lobster rolls, gourmet tuna, egg or pasta salad, deviled eggs, spinach, crab and artichoke dips, ranch dressing, as a base for sushi sauces and coleslaw. You’ll enjoy the richer flavor and texture.
When you’re looking for high-quality olive oil for your professional kitchen, custom blends, private labels and more, turn to Olivamed LLC. We are an olive oil supplier in Ohio with connections to the best olive oil producers in the Mediterranean and beyond. Whatever your olive oil needs, we’re sure to have a solution for you. Get in touch with us today to learn more or schedule a consultation with our team!
Categorized in: Olive Oil Recipes