Homemade Mayonnaise is so simple to prepare, you may wonder why you have never done it before. Mayonnaise is a whisked emulsion of egg, oil and acidic ingredient (like vinegar or lemon.)  Store bought product often use starches or other thickeners to create the texture familiar to real Mayonnaise.  Most early Mayonnaise recipes originated in the early 1800s.  However, this is such a simple sauce, it is assumed to have been made in many aristocratic households throughout many parts of Western Europe, most impressively in France and Italy.  

     To make Mayonnaise, I use my food processor instead of a balloon whisk and lots of labor.  When making mayonnaise, be sure the egg yolk is room temperature.   In this recipe I use a common Italian recipe of Extra Virgin Olive Oil and Lemon.  It has bold flavor and can stimulate the palate as a condiment for an appetizer (as is found in my Kitchen Wisdom Gluten Free Spinach Polpetti recipe).  Homemade Mayonnaise is also delicious with meats or fish and as a salad dressin or sauce base.  If you prefer a tamer flavor, similar to store bought options, then supplement a light vegetable oil for the olive oil and a gluten free distilled white vinegar for the lemon.

     Yields 1 cup

2 room temperature Egg Yolks

¼ teaspoon Salt

2 tablespoons (Juice of one medium) Lemon

1 cup Extra Virgin Olive Oil

Use a Food Processor to pulse the egg yolks and salt until thoroughly combined.

Add the olive oil and lemon juice in this manner:  Using a constant pulse, gently stream the olive oil into the egg (tablespoon by tablespoon) periodically stopping to be sure all of the oil is being absorbed into the egg.    When the sauce becomes thick, begin to add the lemon juice (a teaspoon at a time).   When the sauce is quite thick and has absorbed all of the oil and juice, it is done.

Serve immediately and store in the refrigerator in a jar with a tight fitting lid for a couple of days.

“Homemade Mayonnaise” by Liz Conforti, Forget What You Know About Wheat(c) 2015

Enjoy with Kitchen Wisdom Gluten Free Spinach Polpetti

 

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