Black Olive Mayonnaise

Directions

1. 1
   Place the egg yolk, mustard, garlic, olives, and vinegar in a food processor or blender.
2. 2
   Start the blender and add 1 tablespoon water.
3. 3
   With the blender running evenly at medium to low speed, slowly add the olive oil in a thin, even stream.
4. 4
   Then add the grapeseed oil, season with the pepper, and blend until you have a smooth mayonnaise (see Note).
5. 5
   Use immediately or store in a tightly covered container in the refrigerator for 2 to 3 days.
6. 6
   This recipe uses raw eggs, which should not be served to pregnant women, young children, the elderly, or anyone whose health is compromised.
7. 7
   Pasteurized eggs may be substituted.