½ small clove garlic, peeled Sea salt and freshly ground black pepper 2 large, free-range egg yolks ½ tsp English mustard 1 tsp cider vinegar 175ml sunflower oil 75ml extra-virgin olive oil (or Turn the immersion blender up to high speed, blending as you pour in the remaining olive oil. The mayo will begin to thicken. Once the mayo reaches your desired texture, slowly remove the immersion blender from the jar. With a spoon, mix in the salt and any optional flavours. Consume or refrigerate immediately. Add to jar: In a jar or bowl add the egg, lemon juice, and salt. Emulsify: Place your immersion blender at the bottom of the jar and start blending the mixture while you slowly add the oil. Thicken: Keep blending until it thickens and is all combined. Store: Store in an airtight jar in the fridge for up to one week. Have ingredients at room temperature. Place the yolks, mustard, lemon juice, salt, and pepper Into the bowl of a food processor fitted with the blade. Measure the oil into a liquid measuring cup with a spout. Turn on the food processor. Pour about half of the oil into the white plunger in the feed tube. Olive Orange Vinaigrette. View Recipe. Minced olives add a briny flavor to this healthy homemade salad dressing. The dressing keeps for several days in the fridge, so make a big batch to use on your favorite dinner salads and side salads. Try it on a salad with sliced red onion and fresh oranges. 15 of 22. . Pour oil into the mix. Like it thick - add 3/4 cup oil but if you prefer a sauce-like consistency, add 1 cup oil. Use an immersion blender to blend the liquid mix. Aquafaba and oil combination will soon emulsify into a thick and creamy mayonnaise. At this point, mayonnaise will be of thick dropping consistency. ½ small clove garlic, peeled Sea salt and freshly ground black pepper 2 large, free-range egg yolks ½ tsp English mustard 1 tsp cider vinegar 175ml sunflower oil 75ml extra-virgin olive oil (or Step 1: Add eggs to your food processor and pulse for 20 seconds. Step 2: Add vinegar, lemon juice, mustard, and salt to your food processor and pulse for 20 more seconds. Step 3: With the food processor still running, add avocado oil in through the time A LITTLE AT A TIME. <

extra virgin olive oil mayonnaise recipe