Olive Oil Mayonnaise
1. In a blender or food processor, add the eggs, vinegar and lemon juice. Pulse once to mix then let sit for 30 minutes.
2. Add the dry mustard and salt.
3. Ever so slowly, add the olive oil. Do this as slow as you possibly can - one drop at a time. (I pour some of the oil into a ladle, cover the hole in the blender lid with the bottom of the ladle and tip a tiny bit of oil in every few seconds.) This takes a while, but it will be worth it! Once you see the mayonnaise thicken up, you can add the oil a little bit faster - but never faster than a very thin stream! Stop when your mayonnaise is the thickness you desire. You may need more or less, depending on the size of your eggs.
This is a combination of several mayonnaise recipes, adapted to be Paleo. I use pasteurized eggs, since they will not be cooked.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (438g) | ||
Recipe Makes: Servings | ||
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Calories: 3002 | ||
Calories from Fat: 2999 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 333.2g | 444 % | |
Saturated Fat 47.5g | 237 % | |
Monounsaturated Fat 240.1g | ||
Polyunsanturated Fat 35.4g | ||
Cholesterol 372.2mg | 115 % | |
Sodium 734.8mg | 25 % | |
Potassium 142.3mg | 4 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.6g | ||
Protein 11.5g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3002
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