Olive Oil Mayonnaise
Per serving
I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.
Ingredients
Step-by-step instructions
- 1
Put egg, salt and spices into a food processor.
- 2
Add lemon juce and pulse a couple of times to blend.
- 3
Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
- 4
When the stream is done continue to the count of five. Your done.
- 5
Use in salads, sandwiches and anything calling for Mayonnaise.
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