Homemade Olive Oil Mayo
- Number of Servings: 24
Ingredients
1 egg @ room temp1/2 teaspoon dry mustard1/2 teaspoon salt2 tablespoons lemon juice @ room temp1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp
1. Place the egg, dry mustard, salt, and lemon juice in the blender. Add 1/4 cup of the oil and whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Continue to drizzle.
Make about a cup and a half.
Serving Size: Makes 1.5 cups, or 24 tbsp (1 serving = 1 tbsp)
Number of Servings: 24
Recipe submitted by SparkPeople user SARAHMAC1978.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Continue to drizzle.
Make about a cup and a half.
Serving Size: Makes 1.5 cups, or 24 tbsp (1 serving = 1 tbsp)
Number of Servings: 24
Recipe submitted by SparkPeople user SARAHMAC1978.
Nutritional Info Amount Per Serving
- Calories: 102.6
- Total Fat: 11.5 g
- Cholesterol: 7.7 mg
- Sodium: 51.6 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.3 g
Member Reviews