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homemade mayonnaise in a mason jar with a spoon
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Olive Oil Mayonnaise

A simple recipe for homemade mayonnaise made with extra light olive oil
Course Sauce
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 20 servings
Calories 99kcal
Author Amee

Ingredients

  • 1 large egg room temperature (very important!!) also use a pasteurized egg for food safety
  • 2 tablespoon fresh squeezed lemon juice
  • ½ teaspoon mustard powder
  • ¼ teaspoon white pepper
  • 1 teaspoon sea salt
  • 1 cup extra light olive oil not EVOO-also important

Instructions

  • Combine egg, lemon juice, mustard powder, white pepper and salt in the food processor and blend until frothy
  • Using the drip hole in the top of the processor, drizzle the oil in a few drops at a time (do not rush this emulsion process...it will result in a liquid mess)
  • Once you have a good bit of drops mixed in, very slowly (I cannot over emphasize VERY SLOWLY) drizzle the oil down the tube little by little until all is mixed in and mixture is nice and creamy

Notes

Makes about 20 tablespoon-size servings

Nutrition

Calories: 99kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg