Olive Oil Mayonnaise

Olive Oil Mayonnaise



2 egg yolks
2 tbsp Chuck Hughes White Balsamic Vinegar
2 tbsp room temperature water
1 tbsp dijon mustard
1 cup Chuck Hughes Olive Oil
1 cup canola oil (or vegetable)
Salt to taste


    1. In a bowl, combine egg yolks, vinegar, water, dijon, and a bit of salt and whisk this together until smooth.
    2. Combine the oils together.
    3. While whisking the egg yolk mixture constantly, slowly drizzle in the oil mixture until emulsified.
    4. Serve with a tomato salad, french fries, on a sandwich, anything you love mayonnaise on!

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