A smooth homemade mayonnaise made with Bravoleum Arbequina Extra Virgin Olive Oil. Arbequina’s mild, fruity character creates a delicate sauce without the strong bitterness associated with more intense olive varieties.
Makes: Approximately 200ml
Preparation time: 10 minutes
Cooking time: None
Difficulty: Easy
Ingredients
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2 pasteurised egg yolks, at room temperature
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1 teaspoon Dijon mustard
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1 tablespoon fresh lemon juice
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150ml Bravoleum Arbequina Extra Virgin Olive Oil
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¼ teaspoon sea salt
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1–2 teaspoons cold water, if needed
Method
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Place the egg yolks, Dijon mustard, lemon juice and sea salt in a medium mixing bowl.
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Whisk until the ingredients are completely combined.
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Begin adding the Arbequina olive oil one drop at a time while whisking continuously.
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Once the mixture starts to thicken and emulsify, add the remaining oil in a very thin, steady stream. Continue whisking throughout.
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When all the oil has been incorporated, taste and adjust the lemon juice or salt if necessary.
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If the mayonnaise is too thick, whisk in one teaspoon of cold water. Add the second teaspoon only if required.
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Transfer the mayonnaise to a clean, covered container and refrigerate immediately.
Serving suggestion
Use with grilled fish, prawns, roasted vegetables, sandwiches or potato salad. For a garlic variation, add half a finely grated garlic clove at the beginning.
Why Arbequina works
Arbequina is naturally smooth and delicately fruity, making it particularly suitable for emulsified sauces where the flavour of the olive oil remains noticeable but balanced.
Storage
Keep refrigerated in a covered container and consume within two days. Do not leave homemade mayonnaise at room temperature for extended periods.
Allergen information: Contains egg and mustard.