Olive Oil and Shallot Mayonnaise
This luxurious sauce is a good way to show off an exquisite extra-virgin olive oil. Serve it with roasted vegetables (recipe is below), fresh vegetables, fish or chicken breasts. Lovely with or without the shallots, also consider mixing in minced fresh herbs or a pinch of Aleppo pepper. Makes about 1 cup
Ingredients
- 1 large egg, at room temperature
- ½ teaspoon coarse kosher salt
- 1 teaspoon fresh lemon juice
- ¾ cup extra-virgin olive oil
- 1 tablespoon minced shallot
- ¼ teaspoon coarse kosher salt
- Pinch of cayenne pepper
- Minced fresh herbs, capers, serrano chili, Aleppo pepper (optional)
Instructions
- Place the egg, ½ teaspoon salt, and lemon juice in a blender. Using the slowest speed, mix just until combined. With the blender running on the slowest speed, gradually add the oil in a slow stead stream. Process just until the oil is incorporated. Transfer the mayonnaise to a small bowl. Combine the minced shallot and ¼ teaspoon salt on a cutting board or in a mortar and pestle. Chop or mash together until the shallot is very finely chopped or crushed. Mix into the mayonnaise with the cayenne pepper. Mix in fresh herbs if desired. Serve within 2 hours or cover and refrigerate until ready to use.