Ingredients:
3/4 C Extra-Virgin Olive Oil (or 1/2 C EVOO and 1/4 C Light Olive Oil)
1 Egg Yolk
Pinch of Sugar
1/2 t Kosher Salt
1/2 T Apple Cider Vinegar
1/2 T Lemon Juice
1/8 t Ground Mustard
Directions:
Put all ingredients into a container and process with immersion blender (stick blender) until emulsified.
Keep refrigerated.
Yield: About 2/3 C
Note: Recipe can be doubled.
* Adapted from https://crunchybetty.com/foolproof-homemade-mayonnaise-full-of-super-secrets/
No comments:
Post a Comment