Homemade Orange Tarragon Mayonnaise with Blood Orange Extra Virgin Olive Oil

So, here’s an interesting question: Do you love mayonnaise? Have you ever tasted fresh, homemade mayonnaise made with premium extra virgin olive oil? Our friend, fellow foodie, and super supportive customer, Penny Eisenberg, makes the best mayonnaise we’ve ever had. It’s crazy good. We should first tell you that Penny is an incredible baker and chef. She has her own blog and website (www.amazingdessertrecipes.blogspot.com and www.pennyeisenberg.com) but her recipe is so simple that even a novice cook can pull this off. She used our products in her creations and brought them into the store; the staff was amazed with how fresh everything tasted. So, courtesy of Penny, here are our favorite recipes for the best mayonnaise ever.

INGREDIENTS

• 2 whole large pasteurized eggs
• 4 teaspoons lemon juice
• ¼ teaspoon kosher salt
• ½ teaspoon sugar
• 2 teaspoons Dijon mustard
• ¼ cup Olive This! Blood Orange Olive Oil, or more to taste
• 1 ¼ cups mild, Olive This! Single-Varietal Olive Oil
• 1 tablespoon fresh tarragon. chopped
• ½ teaspoon ground fennel seed

 DIRECTIONS

Place the whole eggs, lemon juice, salt, sugar and mustard in a food processor, and process to blend. With the processor on, first add the Blood Orange fused olive oil in a very slow, steady stream (as close to drop by drop as possible). After all the Blood Orange fused olive oil is used, continue with the single-varietal extra virgin olive oil until the mixture thickens. After this, the oil can be added a little faster. Use only as much oil as needed to get the mayonnaise to thicken to your preference. Pulse in the chopped tarragon and ground fennel seed. Adjust seasonings, and store in the refrigerator.

Here are a couple of variations. First is the basic mayonnaise recipe which is the foundation for the orange tarragon mayo, in case you wanted to make it without the orange and tarragon essence. Then for a spicy version try the chipotle variation at the end of the post.

Basic Mayonnaise Recipe

INGREDIENTS

• 2 whole large pasteurized eggs
• 4 teaspoons lemon juice
• ¼ teaspoon kosher salt
• ½ teaspoon sugar
• 2 teaspoons Dijon mustard
• 1 ½ cups mild, Olive This! Single-Varietal Olive Oil 

DIRECTIONS

Place the whole eggs, lemon juice, salt, sugar and mustard in a food processor, and process to blend. With the processor on, add the oil in a very slow, steady stream (as close to drop by drop as possible), until the mixture starts to thicken. After this, the oil can be added a little faster. Use only as much oil as needed to get the mayonnaise to thicken the way you want. Adjust seasonings, and store in the refrigerator.

Chipotle Mayonnaise

INGREDIENTS

• 2 whole large pasteurized eggs
• 4 teaspoons lime juice
• ¼ teaspoon kosher salt
• ½ teaspoon sugar
• 2 teaspoons Dijon mustard
• 3 tablespoons Olive This! Chipotle Olive Oil
• 1 ¼ cups mild, Olive This! Single-Varietal Extra Virgin Olive Oil
• 2 chipotle peppers in adobo, using 1 tablespoon of the adobo, or use 1/2 cup pureed chipotle salsa
• chipotle powder to taste

DIRECTIONS

Place the whole eggs, lime juice, salt, sugar and mustard in a food processor, and process to blend. With the processor on, first add the Chipotle olive oil in a very slow, steady stream (as close to drop by drop as possible). After all the Chipotle olive oil is used, continue with the single-varietal extra virgin olive oil until the mixture thickens. After this, the oil can be added a little faster. Use only as much oil as needed to get the mayonnaise to thicken to your preference. Pulse in the chopped chipotle peppers (or pureed salsa, if using). Adjust seasonings using chipotle powder, if desired, and store in the refrigerator.

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below.