Those of you who are regular followers of my blog might have already noticed a new badge on my website. This badge recognizes my work as an official contributor to Expo worldrecipes, the official global cookbook of Expo Milano 2015.
I felt very glad and honored when the Expo Milano 2015 invited me to be part of the Expo worldrecipes community, as this allows me to share my passion for food with foodies of all over the world. And it is also great that they have displayed my “Vegan Spanish Paella” recipe on their homepage, I hope it will allow plenty of people to enjoy a vegan version of the typical Spanish paella.
This nice recognition of my work encourages me to keep on sharing healthy recipes with you.
Today’s recipe is a homemade olive oil mayonnaise. You only need 3 minutes and 4 ingredients and it is so easy to make that you will not want to go back to the store bought ones.
If you try this homemade extra virgin olive oil mayonnaise recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 1 egg
- ½ teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
- 100ml (3.4 fl oz) extra virgin olive oil
- Add the egg, the salt and the freshly squeezed lemon juice in a large bowl. Very slowly start pouring over the extra virgin olive oil and with the help of a hand mixer process the mix with gentle movements and continue pouring the rest of the extra virgin olive oil until the mayonnaise starts to form. Continue then mixing with gentle movements until the olive oil is completely emulsified.
- Pour in a jar and serve or keep in the refrigerator for up to 4 days.