Olive Oil Mayonnaise with Garlic Recipe
Ingredients
| 1 whole egg plus | ||
| 1 egg yolk or 1/3 cup prepared egg substitute | ||
| Red wine vinegar | 2 Tablespoon | |
| 1/2 teaspoon each dry mustard and salt | ||
| Pepper white | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), sliced | |
| Olive oil | 1 Cup (16 tbs) | |
Directions
Put the eggs in the blender.
With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed.
Pour the oil into a small pitcher.
With the motor running, add the oil in a slow, steady stream through the feed tube until the mayonnaise is thick and will incorporate no more oil.
To store, pour boiling water into a clean jar and lid, and invert them.
When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator.
With the motor running, add the vinegar, spices, and garlic, one at a time, through the feed tube in the lid, and blend until the garlic is pureed.
Pour the oil into a small pitcher.
With the motor running, add the oil in a slow, steady stream through the feed tube until the mayonnaise is thick and will incorporate no more oil.
To store, pour boiling water into a clean jar and lid, and invert them.
When they are dry, spoon in the mayonnaise, which will keep about 2 weeks in the refrigerator.
Chef
