Homemade Olive Oil Mayonnaise

1. Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
2. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill.

Do ahead
*Can be made up to 2 days ahead. Keep chilled.

Variations
*To make a garlic aioli, add 1 minced garlic clove to the egg mixture.
[ingredients]

mayo
yield:
servings:5
prep time:
cook time:5 min
ready in:
21 Day Sugar Detox
Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.
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Ingredients
  • 1 large egg yolk (use the BEST quality egg you can get!)
  • 1 1/2 tsp. fresh lemon juice
  • 1 tsp. white wine vinegar
  • 1/4 tsp. Dijon mustard (organic, GF)
  • 1/2 tsp, Celtic/sea salt plus more to taste
  • 3/4 cup olive oil, divided

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