Tartoliveoilmayonnaise Recipes
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.
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
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
TART OLIVE OIL MAYONNAISE
This recipe is for plain ole deliciously tart mayo. I had a hard time in finding a "plain" mayo recipe and experimented with various ones until I developed this one. I have included some optional items that make for a different taste. Enjoy! Since our family consumes a lot of mayo and store bought mayo has the "bad" fats, I created this mayo recipe with the intent for it to be heart-healthy and high in mono-saturated fat... you need to decide for yourself if you think it is heart healthy. Health experts are telling us to eat more mono-saturated fat, less poly-unsaturated, little saturated fat and no trans-fat. In very simple non-technical terms: mono-saturated fat increases Good Cholesterol (HDL) and decreases Bad Cholesterol (LDL); poly-unsaturated fat decreases both HDL and LDL; saturated fat increases LDL; and trans-fats decreases HDL and increases LDL. So the primary "good" fat is mono-saturated fat. There are three common oils that are "good" for increasing mono-saturated fat... almond, olive and canola. Almond oil is very tasty and appears to be marginally higher in mono-saturated fats than olive oil... but is much more expensive. Olive oil is higher in mono-saturated fats than Canola... but the taste of virgin olive oil can overwhelm many recipes including mayo. Canola oil does not have much flavor to me or at least not a good flavor. I chose Bertolli Extra Light Olive Oil because the flavor is mild and comparable to almond oil and much less expensive if you buy it at Sam's Club or CostCo. Eggs and egg yolks are an area of disagreement by the "food police".
Provided by Ron Mauldin
Categories Salad Dressings
Time 10m
Yield 13 oz.
Number Of Ingredients 9
Steps:
- Have ready: An electric beater.
- A narrow bowl not much bigger than the diameter of the beaters.
- Put the egg yolks into the bowl and beat briefly just to break up.
- Add the salt and any optional ingredients.
- Add 1 tablespoon of the lemon juice.
- Turn on the beater to a medium fast speed.
- Dribble the oil so that it is blended into the yolks before adding more.
- Continue gradually until all the oil is used.
- Gradually add some or all of the remaining lemon juice to taste (I use it all).
- HINT: I like to triple the recipe and then store it in a 40 oz.
- Jiff Peanut Butter Jar like sold at Sam's Club.
Nutrition Facts : Calories 206.3, Fat 22.9, SaturatedFat 3.4, Cholesterol 42.6, Sodium 62, Carbohydrate 0.4, Sugar 0.1, Protein 0.7
BLACK OLIVE MAYONNAISE
Steps:
- Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.
TARTAR MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is flavored with cornichons and onion.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in cornichons and onion. Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
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
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