Green olive mayonnaise

Green olive mayonnaise

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
2 egg yolks
1 teaspoon dijon mustard
1 teaspoon white wine vinegar
250ml olive oil
1/2 lemon, juiced
1 tablespoon green olives, very finely chopped
1 tablespoon baby capers
salt and pepper

Method

  1. Whisk the egg yolks with the mustard and vinegar until they are light and creamy. Gradually add the olive oil, drop by drop, ensuring each amount is incorporated before adding more. When about half has been added you should have a very thick, glossy paste. Loosen the mixture with the lemon juice and then continue to add the olive oil in a slow trickle.
  2. Mix the olives and capers and add to the mayonnaise, taste and adjust seasoning and serve.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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