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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Olive Oil Mayo (from Well Fed) Recipe

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This recipe for Olive Oil Mayo (from Well Fed) is from The Cranmom Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
2 tbsp. lemon juice
1/4 cup plus 1 cup light olive oil
1/2 tsp. dry mustard
1/2 tsp. salt
Directions:
Directions:
In a blender of food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 minutes and up to 2 hours. (This step is important!)

When the egg and lemon juice are room temp, add the mustard, salt, and 1/4 cup oil to the canister. Blend until the ingredients are combined. Next you need to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle you can manage; this takes several minutes.

Whan all of the oil is incorporated, transfer the mayo to a container with a lid. Make a note of your egg expiration date - that's when your mayo expires, too.
Personal Notes:
Personal Notes:
Makes 1 1/2 cups.

 

 

 

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