Olive Oil Mayo
Olive Oil Mayo
A delicious and beautiful pale mayo. This recipe was taken from the amazing paleo cookbook, "Well Fed". Please check it out on Amazon ... it's awesome!
Ingredients
- 1 large egg
- 2 tablespoons of lemon juice
- 1/4 cup olive oil (not extra-virgin)
- 1 cup olive oil (not extra-virgin)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
Instructions
- In the food processor:
- Add the egg and lemon juice
- Allow these items to sit for 30-120 minutes (or until they reach room temperature)
- Add the 1/4 cup of olive oil, salt and mustard
- Blend on medium until combined
- SLOWLY (as in over the course of 2-3 minutes), drizzle in the 1 cup of olive oil
Notes
While adding the 1 cup of olive oil incredibly slowly the blender/food processor, the sound will change as the liquid emulsifies and takes on the texture and look of mayo.
It's pretty cool!
Also, the mayo is good for as long as your egg is good.
I’ve never been able to like olive oil mayo. It tastes like…olive oil! And I don’t actually like olive oil. 🙁 Guess it’s time to pony up the cash and try making this with some avocado oil or such that doesn’t have much flavor!
I suggest trying this one at least once … it’s surprisingly non-olive oil tasting. I believe the mustard, lemon and salt cut that oil taste quite a bit. Once … just once, Ruth … that’s all I’m asking ;)!