Mediterranean Mayonnaise

Total Time
15mins
Prep 15 mins
Cook 0 mins

Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning.

Ingredients Nutrition

Directions

  1. Beat egg yolks on medium speed until slightly thickened.
  2. Add lemon juice, mustard, salt; beat one minute.
  3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
  4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
  5. Fold in water, lemon juice and salt.
  6. Fold in rosemary or basil.
  7. Serve at room temp; refrigerate leftovers for up to a week.
  8. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Most Helpful

Debber, I think I was too impatient, and the mayonnaise didn't set. I love the color and the flavor and don't fault the recipe. It's me pouring the oil too fast. Great taste! I will still use it, so all is not lost. Thanks for posting. I will have to try it again sometime!