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.
Servings: 1 .5 cups
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
Instructions
- In food processor, blend all ingredients except olive oil until well mixed.
- 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.
