Walnut oil mayonnaise has become a regular condiment in my household. We use it in salads, in lieu of hollandaise for eggs Benedict and we dip the occasional hot chips in it.
I like to use cold pressed walnut oil because it has a neutral flavour and a great nutrition profile (poly- and monounsaturated fats). The fact that it’s cold pressed means that these delicate fatty acids are minimally broken down.
Warning! This is an immersion blender (a.k.a. stick blender) recipe. If you don’t have one, be warned this technique won’t necessarily work in a regular blender.
Below is a list of recipes where you can use this homemade walnut oil mayonnaise.
- Salpicón de pollo (Peruvian chicken salad)
- Easy pulpo al olivo
- Smokey poached salmon and potato salad
- Palta rellena
- Huevo a la rusa (Russian-style egg salad)
- Egg & olive salad
- Triples in protein bread
- Pork chops and Pardo’s-style salad
- Palta rellena con camarones (stuffed avocado with prawns)
Walnut oil mayonnaise
- 1 large egg at room temperature
- 250ml walnut oil
- juice of ½ lemon
- 1 tsp Dijon mustard
- ¾ tsp salt
- freshly ground black pepper (optional)
- Place all ingredients in the jug of your immersion blender (or a protein shaker if you don’t have a jug).
- Place blender at the bottom of the jug. Press the start button and don’t let go while you move the blender up slowly. You will see the mayonnaise emulsifying (i.e. the mix becoming white and thick) as you go.
- Stop blending once all the elements are fully combined.
- Store in a glass jar in the fridge. It should keep for 7-10 days.