Mayonnaise with EVOO


Why make your own EVOO mayo?

There are several ingredients in every single store-bought mayo that will shine every time you look at the label, usually soybean oil (most likely GMO) and some form of sugar (usually lots of it). It also appears to be particularly nasty in terms of chemical additives, as well. Don’t be fooled by “healthy” labeling either… even “olive oil” mayo has far more vegetable oil than olive oil. Not to mention, that if you've never had homemade fresh mayonnaise, you've never had.....mayonnaise :)

Ingredients:

1-1/4 cup Manzanillo or Arbosana EVOO (or any mild extra virgin olive oil)
1 egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 lemon, juiced

Instructions:

*Very important* - ingredients must be at room temperature, otherwise the emulsification will not work and you will blame this recipe. Add salt, pepper and lemon at the and as well.

Although this recipe works easiest with a food processor, you can use a blender or even a mixing bowl. Very simple, the idea is - mix the egg and mustard and add the oil slowly. 
USING Food processor/mixing bowl - place the egg and the mustard together, start mixing and slowly drizzle the Extra Virgin Olive Oil (while mixing). After you’ve added all the oil and the mixture has emulsified, add lemon juice, to taste, stirring gently with a spoon to incorporate.
USING Blender - Place the egg, 1/4 cup of olive oil, mustard, Mix thoroughly. While blender is running, slowly drizzle in the remaining cup of olive oil. After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Buy product for this recipe - Manzanillo or Arbosana