Name: EVOO Mayo
Prep time: 5 min
Total time: 5 min
Yield: Approximately 1¼ Cups
Ingredients: 1 Cup Olitalia Extra Virgin Olive Oil; 1 Whole Egg; 1 Tablespoon Fresh Lemon Juice; 1 Teaspoon Dijon Mustard; ½ Teaspoon Salt

Instructions

Immersion Blender: Add the egg, lemon juice, Dijon mustard, salt, and Olitalia Extra Virgin Olive Oil to a tall jar or container that fits the head of an immersion blender.
Place the immersion blender at the bottom of the container and blend without moving it for 10–15 seconds. Once the mixture begins to emulsify and thicken, slowly lift the blender upward until all the oil is incorporated and the mayonnaise is smooth and creamy.
Taste and adjust seasoning if desired.
Food Processor or Countertop Blender: Add the egg, lemon juice, Dijon mustard, and salt to the bowl of a food processor or the pitcher of a blender.
Process until combined. With the machine running, slowly drizzle in the Olitalia Extra Virgin Olive Oil in a thin, steady stream.
Continue blending until the mayonnaise thickens and becomes smooth and fully emulsified.
Taste and adjust seasoning if desired.
Notes: For best results, use room-temperature ingredients. Store in an airtight container in the refrigerator for up to 3 days. Use as a spread for sandwiches and burgers, or as a base for flavored aiolis, salad dressings, and dipping sauces. Because this recipe contains raw egg, use only fresh, high-quality eggs and keep refrigerated.

EVOO Mayo

Instructions

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Olitalia Extra Virgin Olive Oil – 500 ml (16.9 fl oz)

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