Olive Oil Mayonnaise
Posted
Tue, 04/20/04
Here's a nicely done recipe for mayonnaise from Apollo Olive Oil:
Olive Oil Mayonnaise
1 large egg
Place the whole egg and egg yolks in the blender and mix for a few seconds. Add one tablespoon lemon juice and 1/2 teaspoon salt; mix together for about one minute on medium high. Place the olive oil in a glass measuring cup or in a small pitcher with a spout. While the blender is running, pour in olive oil (using as small a stream as possible). When the mayonnaise begins to thicken, pour the oil more quickly. Scrape down the sides with a rubber spatula and mix in any unblended olive oil. Add two to three teaspoons more lemon juice, 1/4 to 1/2 teaspoons salt and several turns of the pepper grinder to taste. To make thinner sauce, add one to two tablespoons water. Because the mix contains raw egg, refrigerate until needed and use within two to three days.
According to Apollo, the "mayonnaise will taste much stronger than anything available in a jar. You will actually taste the olive oil."
Tags: Dips, Dressings & Sauces
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