Olive Oil Mayonnaise



1 Fresh egg yolk

1 T white balsamic vinegar

1 t sugar

1/2 t salt

1/2 Dry Mustard

1/4 t paprika

1 c. Arbequina olive oil


With a mixer, beat the yolks, vinegar, sugar, salt and spices briefly.  While beating on high speed, add the oil in very small additions (3ml) being sure to fully incorporate with each addition.  After approximately 1/4 of the oil has been added, it can be incorporated a little more quickly, until all of the oil has been added.  Properly stored in the refrigerator, the product will last 5-7 days.


Black Truffle Mayonnaise: Substitute 2 Tbsp of Arbequina oil with Black  Truffle olive oil.

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