We’ll admit it, some condiments are better store-bought. Some are too labor-intensive to attempt to make yourself. And sometimes we just don’t have the time to even think about getting out the food processor. But there are a handful of condiments that are more delicious, healthier, and more cost-effective to make in your own kitchen. And better yet, you can make them in a big batch and keep them in your refrigerator door for daily use. These staple sauces with extra virgin olive oil all use only a food processor, a few simple ingredients (most are probably already in your pantry!), and less than 10 minutes.
Homemade Extra Virgin Olive Oil Mayonnaise
adapted from Epicurious’ Homemade Mayonnaise
- 1 egg yolk
- 2 tsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup extra virgin olive oil
- Add the egg yolk, mustard, lemon juice, salt, and pepper to the bowl of your food processor.
- Measure your extra virgin olive into a liquids measuring cup. With the food processor on, slowly dribble the olive oil into the feed tube or drip hole. Continue, with the food processor still running, until all the olive oil has been added and emulsified (it should take about three minutes).
- Stop the food processor and stir in any remaining, unincorporated olive oil. Add more salt, pepper or lemon juice to taste.
Refrigerate in an airtight container for up to a week.
Everyday Homemade Hummus
adapted from Real-Simple’s 5-Minute Hummus
- 1 15-oz. can chickpeas, rinsed, liquid reserved
- 1 clove garlic
- 1⁄3 cup extra virgin olive oil, plus more for serving
- 2 tbsp. fresh lemon juice
- 2 tbsp. tahini
- 1 tsp. ground cumin
- salt & pepper
- Add the chickpeas, garlic, extra virgin olive oil, lemon juice, tahini, cumin, and ¾ teaspoon salt to a food processor. Purée until smooth and creamy. (add 1 to 2 tablespoons chickpea liquid, or water, as necessary)
- Serve in a bowl with an additional drizzle of extra virgin olive oil and spices or dried herbs of choice.
Keep in an airtight contain in the refrigerator for up to one week.
Classic Walnut Pesto
adapted from Epicurious’ Basil Walnut Pesto
- 1 cup packed fresh basil leaves, rinsed and dried
- 1/2 cup chopped walnuts
- 1/4 cup parmigiano-reggiano cheese
- 1/3 cup extra virgin olive oil
- 1 large clove garlic
- juice of 1 lemon
- salt and pepper
- Add basil and walnuts to a food processor and pulse a few times.
- Add garlic and olive oil and pulse again.
- Add parmesan cheese, lemon juice, and salt and pepper. Pulse until just blended, scraping down the sides with a rubber spatula as needed.
Store in an air tight container in the refrigerator, and add more olive oil before serving leftovers.
5-Ingredient Lemon Vinaigrette
adapted from Erin Alderson’s Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1/4 cup diced shallots
- 1/2 teaspoon each salt & black pepper
- Add all ingredients into a food processor (or blender) and pulse until combined. (That’s it!)
Refrigerate in an airtight container for about a week. It will likely solidify in the refrigerator, so before serving, bring up to room temperature or run your storage container under warm water to liquify.
We hope you’re empowered to make your own staple condiments now! The options are endless, but some recipes we currently have bookmarked using these sauces are: