Recipe information
Yield
makes about 1 cup
Ingredients
1 large egg yolk, preferably from a pasture-raised egg
1/2 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
2 tablespoons pitted and chopped Niçoise olives
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup grapeseed oil
Freshly ground black pepper
Preparation
Step 1
Place the egg yolk, mustard, garlic, olives, and vinegar in a food processor or blender. Start the blender and add 1 tablespoon water. With the blender running evenly at medium to low speed, slowly add the olive oil in a thin, even stream. Then add the grapeseed oil, season with the pepper, and blend until you have a smooth mayonnaise (see Note). Use immediately or store in a tightly covered container in the refrigerator for 2 to 3 days.
Note
Step 2
This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised. Pasteurized eggs may be substituted.
