Olive Oil Mayo
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
Egg Yolk, 1 largeDiamond Crystal - Kosher Salt, 0.5 tspDry Mustard, .5 tspLemon juice, 2 tspHeinz White Wine Vinegar, 1 TBOlive Oil, 1 cup
MAKE SURE YOU USE FOOD PROCESSOR THAT ALLOWS YOU TO ADD INGREDIENTS WHILE BLENDING (I didn't do this the first time and had to transfer everything)
Add all ingredients except oil to food processor and mix until just blended. Leave processor on and gradually add a thin stream of oil to the mixture, stopping about a quarter of the way throught to make sure the mixure isn't separating. Turn processor back on and add remaining oil in thin stream. Scoop into container and refigerate.
Serving Size: Makes about 20 TB of mayo
Add all ingredients except oil to food processor and mix until just blended. Leave processor on and gradually add a thin stream of oil to the mixture, stopping about a quarter of the way throught to make sure the mixure isn't separating. Turn processor back on and add remaining oil in thin stream. Scoop into container and refigerate.
Serving Size: Makes about 20 TB of mayo
Nutritional Info Amount Per Serving
- Calories: 98.4
- Total Fat: 11.0 g
- Cholesterol: 10.2 mg
- Sodium: 29.8 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.1 g
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