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Olive Oil Mayo

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 egg
  • 2 tbsp. lemon juice
  • 1/2 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/4 plus 1 cup extra light tasting olive oil (NOT virgin or extra virgin)
  • Refrigerate. Lasts for one week.

Details

Preparation

Step 1

Bring egg and lemon juice to room temperature

Add 1/2 tsp. dry mustard and 1/2 tsp. salt, 1/4 cup extra light tasting olive oil. Blend.

To this, add 1 cup olive oil in a very thin stream, blending all the while. This should take about three minutes.

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