Black Olive Mayonnaise

1. 1

   Place the egg yolk, mustard, garlic, olives, and vinegar in a food processor or blender.

2. 2

   Start the blender and add 1 tablespoon water.

3. 3

   With the blender running evenly at medium to low speed, slowly add the olive oil in a thin, even stream.

4. 4

   Then add the grapeseed oil, season with the pepper, and blend until you have a smooth mayonnaise (see Note).

5. 5

   Use immediately or store in a tightly covered container in the refrigerator for 2 to 3 days.

6. 6

   This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.

7. 7

   Pasteurized eggs may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.