Tart Olive Oil Mayonnaise Recipes

EASY HOMEMADE OLIVE OIL MAYONNAISE

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.

TART OLIVE OIL MAYONNAISE

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.

OLIVE OIL MAYONNAISE

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.

OLIVE OIL / SAFFLOWER OIL MAYONNAISE (MAYO)

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.