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Nutrition Facts
Serving Size 1 cup 305g Recipe makes 1 cup)
Calories 1998
Calories from Fat 1992		(99%)
Amount Per Serving		%DV
	Total Fat 221.4g	340%
	Saturated Fat 31.4g	156%
	Monounsaturated Fat 159.8g
	Polyunsaturated Fat 23.5g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 2400mg		100%
Potassium 118mg		3%
Total Carbohydrate 3.6g		1%
	Dietary Fiber 0.4g	1%
	Sugars 1.2g
Protein 6.8g		13%
how is this calculated?

Olive Oil Mayonnaise

Recipe #379245 | 5 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Maeven6
Jun 26, 2009

I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.

1 cup (change servings and units)

Ingredients

1 egg (fresh is best)
1 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/4 teaspoon paprika (optional)
1/2 teaspoon mustard powder
2 tablespoons lemon juice (Fresh is best)
1 cup olive oil

Directions

1
Put egg, salt and spices into a food processor.
2
Add lemon juce and pulse a couple of times to blend.
3
Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
4
When the stream is done continue to the count of five. Your done.
5
Use in salads, sandwiches and anything calling for Mayonnaise.