Garlic Olive Mayonnaise

Course : Condiments
Serves: 4 - 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 large egg yolk -- at room temperature
1 large garlic clove -- minced
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 teaspoon chopped drained capers
1 teaspoon chopped oil cured olives

Preparation / Directions:

Place the egg yolk, garlic and lemon juice in a blender. With the machine on, slowly add the olive oil in a thin stream to make a thick mayonnaise. If the mixture separates at any time, add 2 teaspoons of hot water and continue blending until emulsified. Scrape the mayonnaise into a small bowl. Stir in the capers and olives. Cover and refrigerate for up to 4 days. (The original recipe had anchovies which I took out to make vegetarian. If you like anchovies, go ahead and add them back in.)


Nutritional Information:

1022 Calories (kcal); 113g Total Fat; (97% calories from fat); 3g Protein; 3g Carbohydrate; 213mg Cholesterol; 8mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Condiments Recipes