Yield:Yields about 1 cup.
You can make mayonnaise with any kind of oil, but if you choose unrefined extra-virgin olive oil, don’t be surprised if the emulsion breaks after a few hours—for reasons too chemically complex to explain here, unrefined, old, or improperly stored oils produce unstable mayo. If you really want olive oil-flavored mayonnaise, try cutting unrefined extra virgin oil with neutral-flavor refined oil, or use a refined olive oil.
Easy. Seemed a little too lemony to us, until we made egg salad with it, now it's perfect. I also substituted a squirt of Gulden's because I couldn't find the dry mustard in my pantry. :)
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review