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Condiments, Dressings & Sauces >  Olive Oil >  Olive Oil Mayonnaise >

 

Olive Oil Mayonnaise

• 2 egg yolks

• 2 TBS lemon juice

• 1 tsp. salt

• 1/2 tsp. mustard

• 1 C olive oil

Blend egg yolks, lemon juice, salt and mustard in a food processor. Add a steady stream of olive oil as processor continues to run. Gradually increase flow of the olive oil until sauce thickens. Stop food processor when sauce is thick and glossy. Serve. Refrigerate unused portions for up to three days.

 

Suggestion: Serve as an accompaniment to fresh bread, seafood dishes and vegetables.

 

Similar recipe: Aioli (Garlic Mayonnaise).

 

Related Link:

Food Fare Culinary Collection: Olive Oil

 

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