Olive Oil Mayonnaise Recipes
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
OLIVE OIL MAYONNAISE
I started making this years ago when it was suggested that my fresh eggs would make really good mayonnaise. I didn't like the idea of soybean oil so I used my olive oil. Here it is best to use standard salad olive oil and not virgin or extra virgin. I have also left out the garlic and onion powders when preparing it for a poppy seed sweet dressing and have used lime juice. It doubles easily.
Provided by Maeven6
Categories Very Low Carbs
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put egg, salt and spices into a food processor.
- Add lemon juce and pulse a couple of times to blend.
- Turn the processor onto continuous mode and sloooowwwly pour the olive oil into the processor tube. Stream should be no larger than a pencil thick.
- When the stream is done continue to the count of five. Your done.
- Use in salads, sandwiches and anything calling for Mayonnaise.
Nutrition Facts : Calories 1998.3, Fat 221.4, SaturatedFat 31.4, Cholesterol 211.5, Sodium 2400.2, Carbohydrate 3.6, Fiber 0.4, Sugar 1.2, Protein 6.8
BLENDER MAYONNAISE
Provided by Kemp Minifie
Categories Condiment/Spread Egg Mustard Quick & Easy
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or food processor, blend together the egg, lemon juice, mustard, fine sea salt, and freshly ground white or black pepper, blending until well combined. With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth. DO AHEAD: The mayonnaise can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
OLIVE OIL / SAFFLOWER OIL MAYONNAISE (MAYO)
I have been looking for a healthy "Mayo" recipe for a while now, and finally decided to try one, that I had found. It was a dismal failure. I think adding the mustard and lemon juice, at the beginning, may have caused the egg to curdle, and it never thickened. So, I tried mixing the egg and slowly drizzled oil mixture, first, and then the lemon, salt and mustard. Voila! Success! I used Brown Mustard with Horseradish, because that is what I had in the house. But, I think you could use Dijon or even yellow mustard, with excellent results. I mixed Olive Oil and Safflower Oil, because I had seen that Olive Oil, by it's self, it really strong. But, you can use any oil or combination of oils. I hope my recipe is what you are looking for, and that you enjoy it, as much as my hubby and I do.
Provided by Devonviolet
Categories Lunch/Snacks
Time 15m
Yield 27 tbsp, 27 serving(s)
Number Of Ingredients 6
Steps:
- Place the egg in a food processor, or blender, and turn it on.
- Slowly drizzle oil mixture, until all added. The mayo will thicken, as more oil is added.
- Add mustard, salt and lemon juice.
- Pulse the food processor, or blender, until all ingredients are well blended.
- Scoop into a glass jar, and store in refrigerator. This will stay fresh for up to ten days.
Nutrition Facts : Calories 109.5, Fat 12.2, SaturatedFat 1.2, Cholesterol 6.9, Sodium 24.2, Carbohydrate 0.1, Protein 0.2
OLIVE OIL MAYONNAISE
Use this simple sandwich spread from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" to make their classic Coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and mustard until fully combined. Whisking constantly and vigorously, very slowly drizzle in both oils until mixture is fully emulsified and thickened. Season with pepper.
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HOMEMADE MAYONNAISE WITH OLIVE OIL - ECLECTIC RECIPES
2009-10-27 Jump To Recipe. This is a delicious homemade mayonnaise recipe. This was the first time that I had made mayonnaise from scratch. It was so fast, easy, and delicious. I will never go back to store bought mayonnaise. I had made a quick meal of hamburgers, and soon realized I was out of an essential condiment. I was not able to run out for more ...
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HOMEMADE OLIVE OIL MAYONNAISE RECIPE AND PRESERVING …
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