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Olive Oil Mayonnaise

Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.

  • Yield: Makes 1 3/4 cups
Olive Oil Mayonnaise

Source: The Martha Stewart Show, May 2011


  • 1 1/2 teaspoons red-wine vinegar
  • 1/4 teaspoon coarse salt
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons Dijon mustard
  • 3/4 cup canola oil
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper


  1. In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.


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