Olive Oil Safflower Oil Mayonnaise Mayo Recipes

SAFFLOWER MAYONNAISE

Safflower Mayonnaise image

A fresh homemade blender safflower mayonnaise.

Categories Spreads

Time 10m

Yield 12

Number Of Ingredients 14

Ingredients

eggs
red wine vinegar
lemon juice
dijon mustard
salt
olive oil
safflower oil
eggs
red wine vinegar
lemon juice
dijon mustard
salt
olive oil
safflower oil

Steps:

Combine first 6 ingredients in a blender; whirl. With machine running, add safflower oil, one tablespoon at a time.

Nutrition Facts :

EASY HOMEMADE OLIVE OIL MAYONNAISE

Easy Homemade Olive Oil Mayonnaise image

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

Ingredients

2 eggs, room temperature
1 cup extra-virgin olive oil
1 cup canola oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
½ teaspoon dry mustard
¼ teaspoon salt

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 / SAFFLOWER OIL MAYONNAISE (MAYO)

Olive Oil / Safflower Oil Mayonnaise (Mayo) image

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

Ingredients

1 large egg, must be room temp
1 cup safflower oil
1/2 cup olive oil (Extra Virgin)
2 teaspoons brown mustard
1/4 teaspoon sea salt
4 teaspoons lemon juice (Bottled Juice works)

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

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