Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Combining extra-virgin olive oil with safflower oil results in a richer and more luxurious emulsion than typical store-bought mayo.

Martha Stewart Living, June 2011

Gallery

Credit: Ditte Isager

Recipe Summary

Yield:
Makes 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

    Advertisement
Advertisement

Reviews