Using olive oil in your mayonnaise recipe brings several benefits. Olive oil is rich in monounsaturated fats, which are heart-healthy, and it contains antioxidants known as polyphenols. These compounds not only enhance the flavor but also provide health benefits. However, it's important to note that olive oil can have a slightly bitter taste due to these polyphenols, which some may find off-putting. To balance this, you can opt for a milder olive oil or mix it with avocado oil for a softer flavor.

To make homemade olive oil mayonnaise, you will need the following ingredients:

1 large egg (preferably room temperature)
1 teaspoon Dijon mustard
1 tablespoon vinegar (apple cider or white wine vinegar)
1/2 teaspoon salt (adjust to taste)
1 cup extra virgin olive oil (or a mix of olive and avocado oil)
Optional: Fresh herbs, garlic, or lemon juice for flavoring

Method 1: Using an Immersion Blender

Combine the Base Ingredients
In a tall jar, add the egg, Dijon mustard, vinegar, and salt. Using an immersion blender, blend the mixture for about 20 seconds until well combined.

Add the Olive Oil Slowly
Begin adding the olive oil very slowly, starting with just a teaspoon at a time. Blend continuously as you add the oil. This step is crucial for emulsification, which gives mayonnaise its creamy texture.

Increase the Oil Amount
Once the mixture starts to thicken, you can gradually increase the amount of oil you add. Continue blending until all the oil is incorporated, and the mayonnaise reaches your desired thickness.

Taste and Adjust
Taste your mayonnaise and adjust the seasoning with more salt or vinegar if necessary. If you prefer a milder flavor, you can add a bit of lemon juice or more mustard.

Storage
Transfer the mayonnaise to an airtight container and refrigerate. It can last for up to three weeks due to the vinegar's preservative properties.

Method 2: Using a Food Processor

Prepare the Ingredients
In the bowl of a food processor, combine the egg, mustard, vinegar, and salt. Process for about 20 seconds.

Add Olive Oil Gradually
With the processor running, slowly drizzle in the olive oil. Start with drops and then switch to a thin stream as the mixture begins to emulsify.

Blend Until Thick
Continue processing until the mayonnaise is thick and creamy. If it’s too thin, you can add more oil slowly until you achieve the desired consistency.

Final Adjustments
Scrape down the sides of the bowl, taste, and adjust seasoning as needed.

Use Fresh Ingredients: The quality of the egg and olive oil will significantly impact the flavor of your mayonnaise. Use the best quality ingredients you can find.
Temperature Matters: Ensure your egg is at room temperature for optimal emulsification.
Experiment with Flavors: Feel free to add garlic, herbs, or spices to customize your mayonnaise. Just remember that fresh ingredients may shorten the shelf life.

Making homemade olive oil mayonnaise is a quick and rewarding process. Not only do you avoid unhealthy additives, but you also get to enjoy a fresh, flavorful condiment that can enhance your meals. Whether you use an immersion blender or a food processor, this recipe is adaptable and can be tailored to your taste. Enjoy your homemade mayonnaise on sandwiches, in dressings, or as a dip, and relish the richness that olive oil brings to this classic condiment!