Olive Oil Mayo
In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together, at least 30 mins and up to 2 hours.
When the egg and lemon juice are room temp, add the mustard, salt and 1/4 cup oil to the canister. Blend on medium until the ingredients are combined. Now the exciting part begins. Your mission is to incorporate the remaining 1 cup oil by pouring very very slowly. You want the skinniest drizzle you can manage; this takes about 2 to 3 minutes.
If you're using a blender, you'll hear the pitch change as the liquid beings to form the emulsion. Eventually the substance inside the blender will resemble traditional mayonnaise. Do no lose your nerve and consider dumping! Continue to drizzle. Slowly.
**Use cider vinegar instead of lemon juice for a new twist.
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 17 | ||
Calories from Fat: 10 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 14mg | 0 % | |
Potassium 19.5mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.4g | 2 % | |
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: 17
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