Olive Oil Mayonnaise

Submitted by Maeven6

"I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 1 cup

ingredients

• 1 egg (fresh is best)
• 4.92 ml salt
• 1.23 ml garlic powder (optional)
• 1.23 ml onion powder (optional)
• 1.23 ml paprika (optional)
• 2.46 ml mustard powder
• 29.58 ml lemon juice (Fresh is best)
• 236.59 ml olive oil

directions

1. Put egg, salt and spices into a food processor.
2. Add lemon juce and pulse a couple of times to blend.
3. Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
4. When the stream is done continue to the count of five. Your done.
5. Use in salads, sandwiches and anything calling for Mayonnaise.

Reviews

[Susan S.]

My mayo came out too watery and salty. I blended it in the food processor. I also used 2 egg yolks, not 1 whole egg. I added the lemon at the end. How do I fix it?