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Recipe Summary

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

1 egg, room temperature

1 1/2 cups extra-virgin olive oil

1 teaspoon salt

1 tablespoon sherry vinegar

Gallery

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 1 egg, room temperature
  • 1 1/2 cups extra-virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon sherry vinegar

Directions

In blender, combine egg, 1 teaspoon oil, and salt. Blend at lowest speed.

With the blender still running, add remaining olive oil in a slow, steady stream until the oil is incorporated. If you prefer a thicker mayonnaise, blend for an additional 10 seconds at a higher speed.

Transfer mixture to a bowl, and stir in the vinegar. Serve immediately, or refrigerate mayonnaise, covered, for up to 2 days.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Mayonnaise

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mayonnaise

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest