OLIVE OIL MAYONNAISE

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Olive Oil Mayonnaise image

Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 8

1 1/2 teaspoons red-wine vinegar
1/4 teaspoon coarse salt
1 large egg
1 large egg yolk
2 teaspoons Dijon mustard
3/4 cup canola oil
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.

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