Fustini's Oils and Vinegars
Olive Oil Mayonnaise

Add To Favorites

Olive Oil Mayonnaise

Reviews

This recipe does not have any reviews yet   be the first to write one

Olive Oil Mayonnaise


Submitted by Lori Martenson, Fustini's Holland

Ingredients


Hint

Adapted from Serious Eats/Kenji Lopez-Alt


Directions

Step 1. 

Place egg, Fustini’s vinegar, and Fustini’s mustard in the bottom of a cup or jar that just fits the head of your immersion blender. This is vital. The circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.


Step 2. 

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place the head of the immersion blender at bottom of the cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More