Olive oil mayonnaise

5 18 servings

Nutrition

109 Kcal
12.2g Fat
0.1g Carbs
0.1g Protein

Ingredients

  • 1 egg yolk
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoon of water
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of sea salt
  • 1 cup of olive oil or avocado oil (or half and half)

Directions

  1. You need an immersion blender to do this. Place all the egg yolk, water, vinegar, and mustard in a blender cup or a similar container.
  2. Add the oil and immerse your immersion blender. Blend and you will see the ingredients emulsifying quickly into a mayonnaise. Move the blender around to emulsify further, and season with salt to taste.
  3. Enjoy!

Storage Tips

You can keep this up to 5 days in the fridge.

Author

Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion

15

Spinach and broccoli velouté

30

Yogurt and almond cake

50

Cream of broccoli and zucchini

35