Easy Homemade Olive Oil Mayonnaise
Ingredients10 m servings 129
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
- Cook's Notes:
- To make without an immersion blender: Combine eggs, white wine vinegar, lemon juice, dry mustard, and salt in a blender. Place the lid on the blender without the center insert. Combine olive oil and canola oil together in a paper cup. Blend on medium speed. Puncture a small (using a toothpick or similar sized item) in the bottom of the paper cup and quickly cover the hole with your finger. Place cup over the opening in the lid of the blender and continue blending until all of the oil has dripped into the blender and the mixture has emulsified. This will take considerably longer than with an immersion blender, about 10 to 15 minutes.
Per Serving: 129 calories; 14.3 0.1 0.4 10 22 Full nutrition
ReviewsRead all reviews 4
I made it, Exactly as recipe asked. It never thickened and in refrigerator it keeps separating. Now, I've tried to make it into the 'easy Caesar dressing' and it tastes like oil, no matter what ...
I make mayo in my processor all the time. Use the regular metal blades, pulse the egg, vinegar and seasonings until well mixed. Then slowly pour in the oil through the holes in the top with the ...
Unfortunately I have no blender so I have tried to use a food processor with little success. However I like this anyway. I added lemon pepper and dill since I will use it on tuna.