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–+ servings
Olive oil mayonnaise from Recipe Renovator | Soy-free, paleo, Whole30

How to make olive oil mayonnaise

Rich, creamy, super-easy!
5 from 1 vote
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Prep Time 5 minutes
Total Time 2 hours 5 minutes
Course Dinner, Lunch
Cuisine American
Servings 1 cup

Ingredients
  

  • 1 eggs pastured, pasteurized if possible
  • 1 egg yolks pastured, pasteurized if possible
  • 1 cup olive oil use LIGHT olive oil, not extra virgin, divided use
  • 1 tbsp apple cider vinegar use organic distilled white vinegar for The Migraine Relief Plan
  • 1/2 tsp mustard (dry)
  • 1/4 tsp sea salt (omit for salt-free diet)
  • 1/4 tsp cream of tartar

Instructions
 

  • Place egg, yolk, vinegar, 1 tablespoon filtered water, 1/4 cup of olive oil, mustard, sea salt, and cream of tartar in the blender or a large clean glass jar (for immersion blender).
  • Blend for one minute.
  • Use a spouted container to slowly, slowly, slowly drizzle in the the remainder of the oil with the blender running. This takes 2-3 minutes.
  • Store in a clean glass jar in the refrigerator for up to one week.