Olive Oil Mayo | Melissa Joulwan

By adriennehannis

Perfect for tuna, seafood, and egg salad-and the basis for creamy dressing for tossed salads; makes 1 1/2 cups

Ingredients

• 1 large egg
• 2 tbsp lemon juice
• 1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin!)
• 1/2 tsp dry mustard
• 1/2 tsp salt

Preparation

Step 1

Place the egg and the lemon juice in a blender or food processor, cover, and allow to come to room temperature, 30 minutes. Add 1/4 cup oil, mustard, and salt, blend on medium speed until the ingredients are well combined. With the motor running, drizzle in the remaining 1 cup oil in a very thin stream; this should tak about 2-3 minutes. Store covered in fridge.