Tart Olive Oil Mayonnaise

Recipe by Ron Mauldin
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 13 oz.
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large egg yolks
  • 10
    ounces bertolli light olive oil
  • 13
    teaspoon salt
  • 2
    2 tablespoons lime juice or 2 tablespoons white balsamic vinegar (good when using garlic)
  • 18
    teaspoon black pepper or 1/8 teaspoon white pepper (some or all to taste) (optional)
  • 18
    teaspoon paprika (nice for color (some or all to taste) (optional)
  • 18
    cayenne pepper (some or all to taste) (optional)
  • 1 -3
    teaspoon dry mustard (some or all to taste) (optional)
  • 1
    clove garlic or 2 tablespoons garlic, freshly pressed (some or all to taste) (optional)
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DIRECTIONS

  • Have ready: An electric beater.
  • A narrow bowl not much bigger than the diameter of the beaters.
  • Put the egg yolks into the bowl and beat briefly just to break up.
  • Add the salt and any optional ingredients.
  • Add 1 tablespoon of the lemon juice.
  • Turn on the beater to a medium fast speed.
  • Dribble the oil so that it is blended into the yolks before adding more.
  • Continue gradually until all the oil is used.
  • Gradually add some or all of the remaining lemon juice to taste (I use it all).
  • HINT: I like to triple the recipe and then store it in a 40 oz.
  • Jiff Peanut Butter Jar like sold at Sam's Club.
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