Monday, January 10, 2011

Olive Oil Mayonnaise

1 large egg
1 tsp. dry mustard
1/4 tsp. cayenne pepper
2 TBSP. freshly squeezed lemon juice
1 1/4 cups olive oil

In the bowl of a food processor (or blender), blend together egg, mustard, cayenne, and lemon juice until smooth. With processor running, slowly pour in oil, until mixture is very creamy. Use a spatula to scrape down the sides and blend again. Store in an airtight container in the refrigerator for about one week.

1 comment:

  1. If you find the olive oil taste is too strong, there is also a coconut version here: http://www.passionatehomemaking.com/2009/07/homemade-coconut-oil-mayonnaise.html { i just nix the mustard, still super.}

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