Olive Oil Mayonnaise
Ingredients:
- 2 large egg yolks
- 1 teaspoon fresh lemon or lime juice
- 1 teaspoon MOV Champagne Vinegar
- 1/2 tsp salt
- 1 1/2 cups MOV Wild Mushroom & Sage Olive Oil (or olive oil of choice)
Directions:
In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer.
Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.
Rub mayonnaise mixture all over outside and interior of bird prior to roasting. Season with additional salt, pepper, and or herb mixture.
Enjoy!
In a microwave safe bowl, whisk the egg yolks with two tablespoons warm water. Microwave on medium for a minute, or until the mixture is heated to 160F. on an instant read thermometer.
Add to a food processor or blender the heated egg yolk mixture, lemon juice, vinegar, and salt. Process until well-blended. With motor running, slowly pour in olive oil in steady stream until mixture thickens. Serve immediately or refrigerate.
Rub mayonnaise mixture all over outside and interior of bird prior to roasting. Season with additional salt, pepper, and or herb mixture.
Enjoy!