- 2 egg yolks
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 teaspoon honey
- 3 teaspoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 1/2 cups pure olive oil
PER SERVING *
|Calories750Calories from Fat750|
|% DAILY VALUE*|
|Calories from Fat750|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Logan L. 29 Jul
It turned out great. It had to strong of an olive oil taste through. But that’s easily solved by replacing some of the olive oil with canola. My entire family agreed that this was so much better then anything we’ve had before
Maggie D. 15 Apr
Delicious!, I made it with avocado oil and it came out very creamy, and actually thicker than I like so I used a little boiling water to thin it down. Delicious. If using olive oil, I’d suggest using the light version of olive oil for milder flavor.
Caity 29 Mar
Easy to follow recipe with good results. I thought it tasted too olive-y at first, but the flavor wasn't noticeable when I put it on a sandwich. I used 1/2 cup of olive oil and a cup of grapeseed oil to cut doen the flavor of the olive oil as well since I know my olive oil is really strong.
Grant W. 24 Jan
Great with added Dijon mustard. Also made it on another occasion with chillie infused extra virgin olive oil.
kim 19 Jan
Really good. Better than others I have tried.
Melanie Graves 8 Apr 2017
This came out rich and creamy, the perfect consistency. I will definitely be holding on to this recipe to make again and again
M Clark 15 Mar 2017
The best mayo I have made by far! Absolutely delicious! No modifications I made exactly like it a called for. I do prefer an apple cider with the "mother".
liz 10 Feb 2017
I'm allergic to soy! I looked for recipies with logic in the directions & no soy. This one was great