Homemade Olive Oil Mayo
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,500.0
- Total Fat: 284.0 g
- Cholesterol: 175.0 mg
- Sodium: 65.0 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.0 g
- Protein: 6.0 g
View full nutritional breakdown of Homemade Olive Oil Mayo calories by ingredient
Introduction
Use a stick blender and a 2-cup glass Pyrex measuring cup (or similarly sized glass bowl) to whip up homemade mayonnaise in under 5 minutes. Healthier than any mayo you can buy, because it's made from olive oil, not inferior seed oils. Use a stick blender and a 2-cup glass Pyrex measuring cup (or similarly sized glass bowl) to whip up homemade mayonnaise in under 5 minutes. Healthier than any mayo you can buy, because it's made from olive oil, not inferior seed oils.Number of Servings: 1
Ingredients
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20 tbsp Olive Oil Bertoli Extra Light Tasting (by MLBMACKIE)
1 serving Eggland's Best Large Egg
2 tbsp Balsamic Vinegar White - Italpasta 1 tbsp/15ml (by RCTANGO)
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dry mustard
Tips
Check the expiration date on your carton of eggs. Your homemade mayo can be safely stored in an airtight jar in your fridge until at least that date, and possibly a week or two longer due to the acid content of the mayo. Use your best judgment.
Directions
First, set out all ingredients and allow them to come to room temperature. (This is crucial.)
Measure 1 and 1/4 cups (= 20 tablespoons) of olive oil into a glass measuring cup or bowl. (Light-tasting olive oil is best, but extra virgin works just as well if you don't mind the strong taste.)
Crack in the egg. Add the vinegar, salt and dry mustard.
Place your stick blender into the container, holding it steady against the bottom.
Pulse for a second or two and stop. Pulse again and stop. Keep pulsing in short bursts until the mixture begins to turn white at the bottom. Continue to pulse until about half or more of the mixture has emulsified at the bottom, then blend until it reaches a smooth, uniform consistency -- and you've got mayo.
Serving Size: Makes 20 1-tablespoon servings
Number of Servings: 1
Recipe submitted by SparkPeople user BONNYNANCY.
Measure 1 and 1/4 cups (= 20 tablespoons) of olive oil into a glass measuring cup or bowl. (Light-tasting olive oil is best, but extra virgin works just as well if you don't mind the strong taste.)
Crack in the egg. Add the vinegar, salt and dry mustard.
Place your stick blender into the container, holding it steady against the bottom.
Pulse for a second or two and stop. Pulse again and stop. Keep pulsing in short bursts until the mixture begins to turn white at the bottom. Continue to pulse until about half or more of the mixture has emulsified at the bottom, then blend until it reaches a smooth, uniform consistency -- and you've got mayo.
Serving Size: Makes 20 1-tablespoon servings
Number of Servings: 1
Recipe submitted by SparkPeople user BONNYNANCY.
Member Ratings For This Recipe
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RAPUNZEL53
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ROSSYFLOSSY
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CD4114015
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EVILCECIL
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NANCYPAT1