Olive Oil / Safflower Oil Mayonnaise (Mayo)

By Bailey1_

I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils.

I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.

Ingredients

• 1 large egg, must be room temp
• 1 cup safflower oil
• 1/2 cup olive oil (Extra Virgin)
• 2 teaspoons brown mustard
• 1/4 teaspoon sea salt
• 4 teaspoons lemon juice (Bottled Juice works)

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from food.com

Preparation

Step 1

1 Place the egg in a food processor, or blender, and turn it on. 2 Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added. 3 Add mustard, salt and lemon juice. 4 Pulse the food processor, or blender, until all ingredients are well blended. 5 Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.