Friday, August 19, 2011

Olive Oil Mayo

This recipe has been great in my chicken curry salad and is also awesome with canned tuna. Let us know what other fun uses you come up with!


1 egg

1 tbsp lemon juice

3/4 cup olive oil


1. Put the egg in a bowl with the lemon juice and mix well.

2. With an electric mixer, start whisking vigorously while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Be patient, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;

3. Store in the refrigerator!

1 comment:

  1. It's just the egg yolk...right? Not the whole egg?