Are you a mayo lover? Do you slather that stuff on everything?
Or maybe you despise mayo with a deep-seated fiery passion? The mere thought of the stuff elicits icky vibes.
Well, either way, I need you to throw out everything you think about mayo right now and try this insanely easy, no added garbage, fresh made olive oil mayo.
There are no industrial vegetable oils in this stuff, just healthy fats that can be spiced up and added to many a dish to give them the fun kick they need. You can use it as a traditional mayo spread or as the base of a dip or thin it out & make a creamy dressing. The possibilities are endless.
Healthier Olive Oil Mayo
MAKES ROUGHLY 1 1/4 CUPS
- 1 cup + 2 tbsp light tasting olive oil**
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1 large egg
In a blender, combine 1/4 cup of your olive oil, lemon juice, salt, and the egg. Cover the blender and let these ingredients come to room temperature for 20-30 minutes (this will allow the ingredients to fully form the emulsion you need, this step helps a ton but if you're in a rush it isn't completely necessary).
Run the blender on low for 30 seconds, then remove the insert from the lid and begin to drizzle the rest of the olive oil in. POUR SLOWLY in a thin stream (not too fast, not too slow) and increase blender speed from low to medium. Keep pouring slowly until all the oil is integrated.
Scoop out into a container and store in the fridge. The mayo will last you until the egg’s marked expiration date.
** Note: definitely use the light tasting olive oil. The regular stuff is too potent and will overpower your mayo.