Let all ingredients settle to the bottom. Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk. On high, turn immersion blender on and slowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds.
Insert the immersion blender in the jar until it reaches the bottom, and without turning it on or moving it, add one cup of extra virgin olive oil. Without budging the blender, turn it on (low-medium speed) for 15 to 17 seconds until the mixture is emulsified. When no olive oil remains at the bottom of the jar, begin to move the blender gently
Add all of the ingredients, and wait for 30 seconds for everything to settle and the oil to float to the top (you need the egg and mustard to be at the bottom underneath the blender). Place the stick blender in the jug so it covers the egg yolk and touches the bottom, and run it for 15-20 seconds without moving it.
Avocado Lime Dressing. Take an avocado. Remove the peel and pit and cut the fruit into slices. Then mash the avocado and add coriander leaves, orange and lemon juice, vinegar and honey in a blender. Then add 2 tbsp EVOO and mix the blended mixture very well. At the end, add salt and pepper according to the taste.
Have the oil ready in a glass measuring cup. Turn on the blender or food processor and add the oil in a thin stream (if you are using a food processor, the food tube insert will dribble it in for you). At first it will look like a yellow disaster, but press on. Soon you’ll have a pearly, creamy mixture that gets thicker the more oil you add.
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extra virgin olive oil mayonnaise recipe
