Tartoliveoilmayonnaise Recipes
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
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
BLACK OLIVE MAYONNAISE
Easy to make and delicious on toasted French bread or Morrocan flatbread, sandwiches too! Adapted from Party Line with the Hearty Boys.
Provided by Sharon123
Categories Spreads
Time 7m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Place 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, lemon juice(if using) and salt and pulse until just combined.
- With the processor running, add the olive oil in a stream.
- Pour into a bowl and chill until ready to use.
- Great served with sandwiches, over toast, flatbread, pita chips, etc.
Nutrition Facts : Calories 916.7, Fat 86.1, SaturatedFat 12.2, Cholesterol 34.9, Sodium 2469.5, Carbohydrate 40, Fiber 3.3, Sugar 8.7, Protein 2.4
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
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