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Olive Oil Mayonnaise
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Olive Oil Mayonnaise

Ingredients

  • 1/2 cup canola oil
  • 1/2 cup olive oil not extra virgin
  • 1 egg
  • 1-1/2 tsp lemon juice
  • 1 tsp salt

Instructions

  • In a tall mason jar add oils
  • Add in egg & let sink to the bottom & settle
  • Add lemon juice & salt
  • Use an immersion blender - press all the way to the bottom of the jar - turn on & hold for about 20-30 seconds (don't move around until the mayo starts to form)
  • Once it starts thickening up you can move the blender around to incorporate all the remaining oil that has settled into pockets around the sides & top.
  • Once all blended together - refrigerate several hours before using (it tastes best chilled)
  • Store refrigerated for up to 2 weeks.
  • **Feel free to add more lemon juice or salt as desired to reach the perfect taste for you.
  • **Note- since this does contain raw eggs - use your judgement when serving to expecting mothers or small children. I have heard this can be made using pasteurized eggs if you wish to try that.