olive oil mayo

Are you a mayo lover? Do you despise mayo with a deep-seated fiery passion? Either way, I need you to throw out everything you think about mayo right now and try this insanely easy, no added garbage, fresh made olive oil mayo. Theres no industrial vegetable oils in this stuff, just healthy fats that can be spiced up and added to give those healthy dishes of yours the fun kick they need.

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Olive Oil Mayo

Makes roughly 1 1/4 cups

Ingredients:

  • 1 cup + 2 tbsp light tasting olive oil**
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1 large egg

Directions:

In a blender, combine 1/4 cup of your olive oil, lemon juice, salt, and the egg. Cover the blender and let these ingredients come to room temperature for 20-30 minutes (this will allow the ingredients to fully form the emulsion you need).

Run the blender on low for 30 seconds, then remove the insert from the lid and begin to drizzle the rest of the olive oil in. POUR SLOWLY in a thin stream (not too fast, not too slow) and increase blender speed from low to medium. Keep pouring slowly until all the oil is integrated.

Scoop out into a container and store in the fridge. The mayo will last you until the egg’s marked expiration date.

** Note: definitely use the light tasting olive oil. The regular stuff is too potent and will overpower your mayo.

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Recipe from The Performance Paleo Cookbook

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