Ingredients

makes about 1 cup

　　1 large egg yolk, preferably from a pasture-raised egg

　　1/2 teaspoon Dijon mustard

　　1/2 teaspoon chopped garlic

　　2 tablespoons pitted and chopped Niçoise olives

　　1 tablespoon white wine vinegar

　　1/2 cup extra-virgin olive oil

　　1/4 cup grapeseed oil

　　Freshly ground black pepper

　　

Step 1

Place the egg yolk, mustard, garlic, olives, and vinegar in a food processor or blender. Start the blender and add 1 tablespoon water. With the blender running evenly at medium to low speed, slowly add the olive oil in a thin, even stream. Then add the grapeseed oil, season with the pepper, and blend until you have a smooth mayonnaise (see Note). Use immediately or store in a tightly covered container in the refrigerator for 2 to 3 days.

　　

Note

Step 2

This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised. Pasteurized eggs may be substituted.

　　'wichcraft