A mix of recipes, and guidance from cook friends. You do the EVOO /OO by hand because it keeps the fresh taste that is damaged by an electric mixer. The recipe had 1/2 cup of EVOO, but ours was very strong tasting, so I do a mix of EVOO and OO to create 1/2 cup of flavorful, but not too strong oil.
Add egg, lemon juice, garlic and 2 Tbsp vegetable oil in small immersion mixer container. Begin mixing, ensuring good contact with eggs and a good emulsion is established. Once this is the case, trickle in the rest of the veggie oil slowly while the mixer runs.
Transfer mayo to a bowl and get out a whisk. Slowly trickle in the EVOO / OO while whisking.
Let sit in fridge to mellow and rest a bit.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 90 (100%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 90
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