Olive oil mayonnaise 

Whip up your own mayo in no time at all by following these easy step by step instructions to make my olive oil mayonnaise. I prefer monounsaturated oils like avocado oil, olive oil. Bertolli makes a delicate olive oil that works perfectly for this mayonnaise balancing the flavour of the mayonnaise to taste like mayonnaise and not peppery olive oil. It’s a treat. Use it in my Cranberry Coleslaw for extra health benefits

Olive oil mayonnaise 

Prep Time 7 minutes mins

Ingredients

• 1 egg yolk 
• 7 ml lemon juice 
• 7 ml water
• 280 g Bertolli Delicato olive oil (1 1/4 cups)
• 5 ml Himalayan salt 
• 5 ml Hot English Mustard
• 1/2 tsp (3ml) Apple cider vinegar

Instructions

• Add the yolk, lemon juice and water to the bowl 

  Whisk to mix 
• Drizzle in the olive oil in a continuous stream whilst continuing with whisking. Steady and slowly will result in a beautiful creamy vervet mixture. 

  *TASTE*
• Now add the salt, mustard and vinegar and mix until incorporated. 

  *TASTE*
• If you like it more tangy add more lemon juice. Just a tiny bit at a time. Pour into a sterilised glass jar and store in the fridge. 
• I like making my own mayonnaise because I control what oil I want to use. The delicate olive oil is better for my heart that’s why I use it.

  I prefer to also cut my mayo with a bit of yoghurt. I’m not a big fan of overly tangy mayonnaise, I think the tang hides the true flavour of a good mayonnaise.   

  Make a batch and spoon out the quantity you need and then add your extra flavours, like grated garlic, basil, oregano or any other favourite.  This is a great way to experiment with different herbs too. And if you don’t like the experiment you haven’t wasted an entire batch of good quality olive oil mayonnaise. 
• serve with egg and pastrami toast and fresh chopped chilli

Notes

• Avocado Oil is a great alternative too as a substitute for olive oil