Yield: Yields about 1 cup.
You can make mayonnaise with any kind of oil, but if you choose unrefined extra-virgin olive oil, don’t be surprised if the emulsion breaks after a few hours—for reasons too chemically complex to explain here, unrefined, old, or improperly stored oils produce unstable mayo. If you really want olive oil-flavored mayonnaise, try cutting unrefined extra virgin oil with neutral-flavor refined oil, or use a refined olive oil.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?