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Mediterranean Mayonnaise

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“Thanks to the chefs at Martha Stewart *Living* for this one! All ingredients should be at ROOM TEMP before beginning.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat egg yolks on medium speed until slightly thickened.
  2. Add lemon juice, mustard, salt; beat one minute.
  3. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
  4. SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
  5. Fold in water, lemon juice and salt.
  6. Fold in rosemary or basil.
  7. Serve at room temp; refrigerate leftovers for up to a week.
  8. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

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