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.
Easy. Seemed a little too lemony to us, until we made egg salad with it, now it's perfect. I also substituted a squirt of Gulden's because I couldn't find the dry mustard in my pantry. :)
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