Olive Oil Mayo| Balanced Bites

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  1. I made this with a few variations. I used peanut oil and did not use the lemon. Also, it helps to have all ingredients at room temp. I used a Black & Decker Mini Food Chopper 10103411 ($13 at Target). I mixed all ingredients except the oil for about 40 seconds on high speed until it started to thicken. Then I found an ingenious way to add the oil while the machine was running. The lid has 2 indentations that serve as its grip. At the bottom of each indentation is a small hole. I simply added 1/2 teaspoon of oil to the indentation and it dripped into the mixture perfectly as I blended on high speed. After a little while, I added the oil a little faster until it was all incorporated – about 2 minutes. Perfecto!

  2. What’s the shelf life on this mayo? Am I reading it right that it will only last about two days? I know that shelf life and health are inversely proportional, but I thought I’d ask.

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      Author

      Yeah, you just want to make what you’re going to use pretty quickly. Unfortunately, healthy fats and an egg yolk are not ideal to keep around for too long. I personally would probably use it for up to a week if it smelled/looked okay and was made from high quality eggs.

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