Your Super Immunity Program
143 •
Olive-Oil Mayonnaise YIELD:
1 cup 10 minutes
PREPARATION TIME:
Make your own better-than butter spread in just minutes.
• 1 large organic egg yolk 1 teaspoon Dijon mustard or dry mustard 1 cup olive oil, divided
Salt to taste Pinch cayenne pepper 1 to 2 tablespoons fresh-squeezed lemon juice or vinegar
In a mixing bowl (if you’re mixing by hand), the bowl of an electric mixer, a blender, or a food processor, place the egg yolk, mustard, and a couple of tablespoons of oil and whisk or beat until pale yellow. Add the remaining oil: a few drops at a time at first, while whisking or with the machine running, and then in a steady, thin stream. Once the mixture starts to thicken, you may add the oil slightly faster, until all of it is Note: If the mixture separates or incorporated. Scrape down the curdles, get a new bowl and another sides of the bowl; add the salt, egg yolk and beat in the old mixcayenne, and lemon juice (or ture. Or pour all but 1 tablespoon vinegar), and beat in briefly. out of the bowl you’re using. Add Taste and adjust seasoning. If 1 tablespoon of water to the tablespoon of failed mixture, and whisk mayonnaise is too thick, beat or beat. Continue to whisk or beat in a tablespoon or so of hot tap while adding the rest of the sepawater. rated mayonnaise gradually. Transfer to a clean container, seal, and store in refrigerator. Use up within five days. variations
▶ Experiment with different flavors of olive oil and vinegar. ▶ Add in chopped fresh herbs (e.g., thyme, basil, parsley, or dill).