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Jackie

Olive oil mayonnaise

Healthier for you than store-bought (and tastes as good or better), but also works in a pinch when you run out of Hellman's.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 .5 cups
Course: Condiment
Ingredients Method Notes

Ingredients
  

  • 1 large egg
  • ½ tsp fine salt
  • 1 Tbsp Dijon style mustard
  • 2 pinches sugar
  • 2 tsp lemon juice
  • 2 tsp white vinegar
  • 1 1/3 c lightly flavored olive oil

Method
 

  1. In food processor, blend all ingredients except olive oil until well mixed.
  2. Use processor infuser to gradually add oil to mixture.

Notes

If you don't have an infuser (the little hole on the little topper of your food processor), you can use a paper cup and punch a small hole in the bottom to gradually add oil.
To avoid a strong olive oil taste, be sure to use light olive oil. My favorite is Filippo Berio Extra Light Olive Oil.
If you don't have a food processor, you can do this with a hand blender or by hand with a whisk (be ready for a sore forearm... just suck it up:)).
Doesn't last as long as store-bought, probably a week at most.