Ingredients:
- 4 Egg Yolks
- 35 ml Lemon Juice, Fresh (roughly one lemon)
- 60 ml Water
- 80 ml Avocado Oil
- 50 ml Blended Oil
- 80 ml Olive Oil
- 10 g Kosher Salt
Using this olive oil mayo is a great way to add additional flavor element to those leftover thanksgiving sandwiches or my personal favorite use, a dip for French Fries
Cooking Method:
- In a food processor, combine Egg Yolks, Lemon Juice and water
- Process for five minutes, until the egg yolks have lightened in color and volume has increased
- With the processor running slowly add in the blended oil, avocado oil followed by the olive oil to form an emulsion
- Add the salt
- Refrigerate before use