Garlic Olive Mayonnaise

Course : Condiments
Serves: 4 - 6
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Ingredients:

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


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