Martha's Lemony Mayonnaise
Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.
- Yield: Makes 1 1/2 cups
Photography: Ditte Isager
Source: Martha Stewart Living, June 2011
- 1 large egg
- 1/2 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon coarse salt
- 1 cup safflower oil
- 1 tablespoon fresh lemon juice
Pulse egg, 1 teaspoon olive oil, and salt in a food processor. Combine safflower oil and a scant 1/2 cup extra-virgin olive oil. With machine running, add oil, 1 drop at a time until beginning to thicken, then very slowly pour in remaining oil until emulsified. Blend in lemon juice. Transfer to a bowl. Refrigerate until ready to use (up to 2 days).