Homemade Olive Oil Mayo

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Nutritional Info

Servings Per Recipe: 24
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

View full nutritional breakdown of Homemade Olive Oil Mayo calories by ingredient

Introduction

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ence/

Number of Servings: 24

Ingredients

1 egg @ room temp

1/2 teaspoon dry mustard

1/2 teaspoon salt

2 tablespoons lemon juice @ room temp

1/4 cup plus 1 cup olive oil (light, not extra virgin) @ room temp

Tips

If something goes kafluey, the emulsion will “break” and you’ll be left with a jar filled with a quasi-emulsion with the consistency of, say, commercial salad dressing. DO NOT DESPAIR! It can be saved. Pour the liquid into a storage container and place it in the coldest part of your fridge. Wait a few hours (again, with the patience!), then stir vigorously. It will be slightly less thick and creamy than the full emulsion, but still delicious and useful for salads: egg salad, tuna salad, cucumber salad, etc. It will not, however, be spreadable.

Directions

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.