Appetizers / Soups / Salads

Homemade Olive Oil Mayo takes 5 minutes to prepare.

Homemade Olive Oil Mayo takes several minutes to cook.

Homemade Olive Oil Mayo makes 1 servings.

The ingredients for Homemade Olive Oil Mayo are:

20 tbsp Olive Oil Bertoli Extra Light Tasting (by MLBMACKIE)
1 serving Eggland's Best Large Egg
2 tbsp Balsamic Vinegar White - Italpasta 1 tbsp/15ml (by RCTANGO)
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon dry mustard

Here is how you make Homemade Olive Oil Mayo:

First, set out all ingredients and allow them to come to room temperature. (This is crucial.)Measure 1 and 1/4 cups (= 20 tablespoons) of olive oil into a glass measuring cup or bowl. (Light-tasting olive oil is best, but extra virgin works just as well if you don't mind the strong taste.)Crack in the egg. Add the vinegar, salt and dry mustard.Place your stick blender into the container, holding it steady against the bottom.Pulse for a second or two and stop. Pulse again and stop. Keep pulsing in short bursts until the mixture begins to turn white at the bottom. Continue to pulse until about half or more of the mixture has emulsified at the bottom, then blend until it reaches a smooth, uniform consistency -- and you've got mayo.Serving Size: Makes 20 1-tablespoon servingsNumber of Servings: 1Recipe submitted by SparkPeople user BONNYNANCY.

The nutritional information for Homemade Olive Oil Mayo is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,500.0

• Total Fat: 284.0 g
• Cholesterol: 175.0 mg
• Sodium: 65.0 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 0.0 g
• Protein: 6.0 g